The prep for this hearty beef lasagne is made easier with the soffritto mix and is made beautifully crispy as it is topped with Parmigiano Reggiano and grilled before being served.
High protein1 of your 5 a day
Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins
Ingredients
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
Method
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.
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.
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.
