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One-pan beef lasagne with ricotta & basil
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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
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.
Typical values per serving:
Energy |
1,849kJ 440kcals |
---|---|
Fat | 14g |
Saturated Fat | 5.9g |
Carbohydrate | 38g |
Sugars | 5.5g |
Protein | 38g |
Salt | 0.6g |
Fibre | 5.4g |
This recipe was first published in November 2021.
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