Extra veg and lentils give this family favourite a lower-fat twist
(12 votes)
Cook: 1 Hour 30 Mins
Serves: 8
Price: 77p per serving
Nutritional Information
Each 308g serving contains
Energy
1380kj
330kcal
1380kj
330kcal
17%
Fat
8.0g
8.0g
Med
11%
11%
Saturates
2.2g
2.2g
Med
11%
11%
Sugars
6.2g
6.2g
Med
7%
7%
Salt
0.59g
0.59g
Med
10%
10%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
448kj/107kcal
Typical energy values per 100g:
448kj/107kcal
Ingredients
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
Method
1
Preheat the oven to 180C/160C Fan/Gas 4.
2
Heat the oil in a large pan on medium and cook the mince until browned.
3
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.
4
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.
5
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.
6
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.