Beef & Lentil Lasagne
WITH Sarah McCarthy
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
- Mix salad leaves
- Drizzle of balsamic vinegar
- Drizzle of olive oil
- Heat a medium non-stick saucepan over medium heat; cook onion and garlic, stirring, about 5 minutes or until onion softens.
- Add carrot and beef; cook, stirring, about 5 minutes or until beef is browned.
- 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.
- Preheat oven to 180°C. Lightly oil an ovenproof dish.
- Spoon ⅓ cup of meat sauce; top with a pasta sheet and then ricotta. Repeat layering with remaining meat sauce, pasta and ricotta.
- Sprinkle with cheese and bake lasagne about 50 minutes or until pasta is tender and cheese is browned lightly.
- When lasagne has 5 minutes remaining, combine mixed salad leaves, a drizzle of vinegar and olive oil in a medium bowl. Season.
- Sprinkle lasagne with parsley and serve with salad.