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    One-pan beef lasagne with ricotta & basil

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    One-pan beef lasagne with ricotta & basil

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Serves: 4


    1 tbsp olive oil
    400g pack Aberdeen Angus beef mince 5% fat
    200g pack Cooks’ Ingredients Soffritto
    400g can chopped Italian tomatoes with olive oil & garlic
    400g can lentils, drained
    6 fresh lasagne sheets, halved lengthways
    3 tbsp ricotta
    40g Parmigiano Reggiano, finely grated
    6 basil leaves, shredded


    1 Heat ½ tbsp oil in a large ovenproof frying or sauté pan over a high heat. Add the mince, breaking it up with a wooden spoon. Season and fry for 5 minutes, until cooked through and no pink meat remains, then tip into a bowl.

    2 Add the remaining ½ tbsp oil to the pan, then add the soffritto and fry over a medium heat for 2-3 minutes. Return the meat to the pan and stir in the tomatoes, lentils and 200ml water. Simmer for 5 minutes, then nestle in the pasta sheets and simmer for 5 minutes more.

    3 Preheat the grill to high. Mix the ricotta with 1 tbsp Parmigiano. Season and add a splash of water to loosen if needed. Arrange spoonfuls over the lasagne and sprinkle over the remaining Parmigiano. Grill for 5 minutes until golden, then scatter over the basil leaves before serving

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    Cook’s tip

    Bulking up beef mince with cooked tinned lentils is a great way of reducing your red meat intake while still enjoying a protein-rich meal.


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