Prep
20 min
20 min
Cook
1 hr
1 hr
Total
1 hr 20 min
1 hr 20 min
Yield
8 servings
8 servings
Category
Dinner
Dinner
Cuisine
Italian-inspired
Italian-inspired
This budget beef and lentil lasagne is designed for batch cooking. A small amount of minced beef gives the familiar rich flavour, while lentils add bulk, fibre and protein without pushing up the cost.
It makes eight portions, reheats well and can be frozen in individual portions. The combination of tomato ragù, creamy white sauce and a modest layer of cheese keeps it comforting without making each serving excessively heavy.
Ingredients
- 250g lean beef mince
- 1 large onion, diced
- 2 medium carrots, grated
- 2 x 400g tins green lentils, drained
- 2 x 400g tins chopped tomatoes
- 2 tsp dried mixed herbs
- 12 lasagne sheets
- 40g butter
- 50g plain flour
- 600ml semi-skimmed milk
- 100g grated cheddar
Method
- Heat a large non-stick frying pan or saucepan over a medium-high heat. Add the beef mince and cook for 5 minutes, breaking it up with a spoon, until browned.
- Add the onion and carrots and cook for another 5 minutes until softened.
- Stir in the lentils, chopped tomatoes and mixed herbs. Season with black pepper, bring to a simmer and cook for 15 minutes, stirring occasionally.
- Meanwhile, make the white sauce. Melt the butter in a saucepan over a medium heat, stir in the flour and cook for 1 minute.
- Gradually whisk in the milk, a little at a time, then cook for 4 to 5 minutes until smooth and thickened.
- Heat the oven to 190C, or 170C fan.
- Spoon a third of the beef and lentil mixture into a large baking dish. Cover with a layer of lasagne sheets and some white sauce. Repeat the layers twice, finishing with white sauce.
- Scatter over the grated cheddar and bake for 35 to 40 minutes until bubbling and golden. Leave to stand for 10 minutes before cutting into eight portions.
