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One-pan beef lasagne with ricotta & basil

One-pan beef lasagne with ricotta & basil

The prep for this hearty beef lasagne is made easier with the soffritto mix and is made beautifully crispy as it is topped with Parmigiano Reggiano and grilled before being served. 

5 out of 5 stars(1) Rate this recipe
High protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

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Ingredients

  • 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

Method

  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 cooked through and no pink meat remains, then tip into a bowl.

  2. 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.

  3. 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

Cook’s tip

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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,849kJ/ 440kcals

Fat

14g

Saturated Fat

5.9g

Carbohydrates

38g

Sugars

5.5g

Fibre

5.4g

Protein

38g

Salt

0.6g

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Overall rating (5/5)

5 out of 5 stars1 rating