One-pan beef & lentil lasagne

Name: One-pan beef & lentil lasagne
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp olive oil; 250 g Cooks' Ingredients Soffritto Mix; 500 g pack 12% fat beef mince; 400 g can Essential Lentils, drained and rinsed; 350 g Ottolenghi Roasted Aubergine & Tomato Sauce; 5 fresh lasagne sheets, halved; 125 g ball mozzarella, drained and roughly torn; 20 g Parmigiano Reggiano, finely grated; 1 handful fresh basil leaves, roughly torn; 120 g bag baby leaf salad (optional)

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HealthyHigh protein1 of your 5 a day5 plant varieties

Serves4
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp olive oil
250g Cooks' Ingredients Soffritto Mix
500g pack 12% fat beef mince
400g can Essential Lentils, drained and rinsed
350g Ottolenghi Roasted Aubergine & Tomato Sauce
5 fresh lasagne sheets, halved
125g ball mozzarella, drained and roughly torn
20g Parmigiano Reggiano, finely grated
1 handful fresh basil leaves, roughly torn
120g bag baby leaf salad (optional)

Heat the oil in a large, ovenproof frying pan or shallow casserole dish over a medium-high heat. Fry the soffritto for 6-7 minutes until soft. Push it to one side of the pan, turn up the heat to high and crumble in the mince with a pinch of salt. Cook for 1 minute, then break up with a wooden spoon and fry with the soffritto for 5-6 minutes until the mince is cooked through with no pink meat remaining (lower the heat a little if it catches).
Add the drained lentils and tomato sauce to the pan. Fill the empty sauce jar with water and add, stirring everything together. Bring to a gentle simmer and cook for 5 minutes until thickened slightly; season. Preheat the grill to high; arrange a shelf 2/3 of the way up the oven.
Nestle the lasagne sheets into the sauce (it helps to use 2 spoons to arrange them) and cook for 2-3 minutes. Scatter with both the cheeses, then grill for 5 minutes until bubbling and golden. Scatter with the basil leaves and serve with a green salad alongside, if liked.

Typical values per serving when made using specific products in recipe