Syn Free Enchilada Lasagne

  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 55m
  • Ready In : 60m


Step 1

Preheat the oven to 160c and spray a 24cm spring form tin with Frylight, then line with greaseproof paper

Step 2

Now take a large saucepan and spray with Frylight and add in the mince and cook until browned whilst the mince is cooking chop the onion, courgette and peppers and grate the carrots.

Step 3

Add the veg to the mince and mix well, reduce the heat and add the kidney beans along with sweetcorn, spices, oxo cubes, tomato puree, garlic granules Worcestershire sauce and passata and stir in until mixed well. Leave this to simmer on a low heat for around 25mins without being covered.

Step 4

Next, after the sauce has reduced place a Weight Watchers wrap in the lined spring form tin and then layer some of the mince and veg on top and carry on doing this until there is nothing left making sure to end on a meat layer.

Step 5

Add your grated cheese to the top of the lasagne making sure to evenly cover the whole lasagne. Top it off with a little sprinkle of paprika

Step 6

Now, place in the oven for around 25mins until the cheese is melted and golden.

Step 7

Take the Enchilada Lasagne out of the oven and let it cool for 10mins in the tin.

Step 8

Once cooled run a knife around the inside of the tin and unclip it. Cut the lasagne into slices and serve with either salad for a extra speed boost or some Slimming World chips or wedges


  • 500g - 5% Lean Beef Mince
  • 1 Courgette
  • 1 Carrot
  • 1 Red Onion
  • 2 Peppers
  • 1 Can - Kidney Beans (395g)
  • 200g Sweetcorn
  • 500g Passata
  • 100g Tomato Puree
  • 1tbsp Garlic Granules
  • 2 Beef OXO Cubes
  • 2 tsp Oregano
  • 1 tbsp Worcestershire Sauce
  • 1tbsp Ground Cumin
  • 2 tsp Chilli Powder
  • 2 tsp Chilli Flakes
  • 1 tbsp Paprika
  • 4 x Weight Watchers Wraps - HeB x 4
  • 140g Reduced Fat Cheddar
  • Frylight


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Nutritional Info

This information is per serving.

  • Syns

    Syn Free

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