One-pan beef & lentil lasagne

Name: One-pan beef & lentil lasagne
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp olive oil; 250 g Cooks' Ingredients Soffritto Mix; 500 g pack 12% fat beef mince; 400 g can Essential Lentils, drained and rinsed; 350 g Mr Organic Passata; 5 fresh lasagne sheets, halved; 125 g ball mozzarella, drained and roughly torn; 20 g Parmigiano Reggiano, finely grated; 1 handful/s fresh basil leaves, roughly torn; 120 g pack baby leaf salad (optional)

A one-dish lasagne that satisfies those comfort cravings and packs in plenty of plant varieties? Look no further…

3 out of 5 stars(2) Rate this recipe

HealthyHigh protein1 of your 5 a day5 plant varieties

Serves4
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp olive oil
250g Cooks' Ingredients Soffritto Mix
500g pack 12% fat beef mince
400g can Essential Lentils, drained and rinsed
350g Mr Organic Passata
5 fresh lasagne sheets, halved
125g ball mozzarella, drained and roughly torn
20g Parmigiano Reggiano, finely grated
1 handful/s fresh basil leaves, roughly torn
120g pack baby leaf salad (optional)

Heat the oil in a large, ovenproof frying pan or shallow casserole dish over a medium-high heat. Fry the soffritto for 6-7 minutes until soft. Push it to one side of the pan, turn up the heat to high and crumble in the mince with a pinch of salt. Cook for 1 minute, then break up with a wooden spoon and fry with the soffritto for 5-6 minutes, until the mince is cooked through with no pink meat remaining (lower the heat a little if it catches).
Add the lentils and passata to the pan. Half-fill the empty sauce jar with water and pour into the pan, stirring everything together. Bring to a gentle simmer and cook for 5 minutes until thickened slightly; season. Preheat the grill to high; arrange a shelf ⅔ of the way up the oven.
Nestle the lasagne sheets into the sauce (it helps to use 2 spoons to arrange them) and cook for 2-3 minutes. Scatter with both the cheeses, then grill for 5 minutes until bubbling and golden. Scatter with the basil leaves and serve with a green salad alongside, if liked.

Cook’s tip

For a plant-based version of this recipe, swap the beef for a plant-based mince, and use a vegan grated dairy-free hard cheese for the topping. Dried lasagne sheets tend to be egg free, so use these too, cooking them in the sauce until al dente.

Typical values per serving when made using specific products in recipe