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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
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
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 when made using specific products in recipe
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