Bulk out a beef lasagne with lentils, for a healthy and cost-effective dinner to share with friends and family. It's packed with protein and fibre, particularly as it's served along side a refreshing salad. Depending on who you're serving, you could almost get 6 servings from this dish! 

• 1 medium red onion, chopped finely 
• 2 clove garlic, crushed 
• 1 carrot, chopped finely 
• 300g lean beef mince 
• 400g canned brown lentils, rinsed, drained 
• 2 tsp dried oregano 
• 1 cup (250ml) water 
• 800g canned diced tomatoes 
• 4 lasagne sheets 
• 1/4 cup finely grated parmesan 
• 1/3 cup finely chopped fresh flat-leaf parsley 
• 200g ricotta 
• 1 tbsp oil

Salad: 

• Mix salad leaves 
• Drizzle of balsamic vinegar 
• Drizzle of olive oil

1. Heat a medium non-stick saucepan over medium heat; cook onion and garlic, stirring, about 5 minutes or until onion softens. 
2. Add carrot and beef; cook, stirring, about 5 minutes or until beef is browned.
3. Add lentils, oregano, water and tomatoes; bring to the boil. Reduce heat; simmer, uncovered, for about 15 minutes or until sauce thickens. Season to taste. 
4. Preheat oven to 180°C. Lightly oil an ovenproof dish. 
5. Spoon ⅓ cup of meat sauce; top with a pasta sheet and then ricotta. Repeat layering with remaining meat sauce, pasta and ricotta. 
6. Sprinkle with cheese and bake lasagne about 50 minutes or until pasta is tender and cheese is browned lightly. 
7. When lasagne has 5 minutes remaining, combine mixed salad leaves, a drizzle of vinegar and olive oil in a medium bowl. Season. 
8. Sprinkle lasagne with parsley and serve with salad.