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- 1tbsp rapeseed oil
- 500g Butcher’s Selection Lean Beef Mince (typically less than 5% fat)
- 3 cloves garlic, crushed
- 300g Frozen for Freshness Vegetable Base Mix
- 100g red lentils, rinsed
- 2tbsp tomato purée
- 1tbsp dried oregano
- 1 reduced-salt beef stock cube, made up to 300ml
- 400g tin chopped tomatoes
- 15g basil, leaves torn
- 500ml skimmed milk
- 2tbsp cornflour
- Pinch nutmeg (optional)
- 75g Asda 50% Less Fat Mature Grated British Cheese
- 200g dried lasagne sheets
Preheat the oven to 180C/160C Fan/Gas 4.
Heat the oil in a large pan on medium and cook the mince until browned.
Stir in the garlic, frozen veg mix, lentils, tomato purée and oregano, then fry for 2-3 mins. Add the stock and tomatoes, then simmer for 20 mins or until the sauce thickens. Top up with a little hot water if needed. Stir in ½ the basil.
For the white sauce, stir a little of the milk into the cornflour to make a paste. Heat the rest of the milk in a pan until almost simmering then stir in the paste. Season with black pepper and the nutmeg, if using, and heat gently, stirring, until thickened – don’t let it boil. Stir in the cheese until melted, then remove from the heat.
Put ½ the mince in a 30cm x 20cm baking dish and spread out. Top with ½ the lasagne then ½ the white sauce. Repeat with the rest of the mince and lasagne, ending with white sauce.
Bake for 40-50 mins until the pasta has cooked and the top is golden brown. Sprinkle with the rest of the basil before serving.