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One-pan beef lasagne with ricotta & basil
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1 tbsp olive oil
400g 5% fat Aberdeen Angus beef mince
200g pack Cooks’ Ingredients Soffritto
400g can chopped Italian tomatoes with olive oil & garlic
400g can essential Lentils, drained
6 fresh lasagne sheets, halved lengthways
3 tbsp ricotta
40g finely grated Parmigiano Reggiano
6 basil leaves, shredded, plus extra leaves to serve
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 browned, then tip into a bowl.
2. Add the remaining ½ tbsp oil to the pan, fry the soffritto over a medium heat for 2-3 minutes, then return the meat and stir in the canned tomatoes, lentils and 200ml water. Simmer for 5 minutes, then nestle in the pasta sheets and simmer for another 5 minutes.
3. Preheat the grill to high. Mix the ricotta with 1 tbsp Parmigiano and the shredded basil leaves. Season and add a splash of water to loosen if needed. Arrange spoonfuls over the lasagne and sprinkle over the remaining cheese. Grill for 5 minutes until golden. Scatter over the remaining basil leaves to serve.
Typical values per serving:
High in protein
This recipe was first published in November 2018.