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    One-pan beef lasagne with ricotta & basil

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    One-pan beef lasagne with ricotta & basil

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Serves: 4


    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.


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