Swapping half the meat for lentils not only reduces this classic's saturated fat content but also adds heart-healthy potassium and folic acid.
- 300 g dried lasagne sheets (6)
- 20 g Parmesan cheese, grated (optional)
- 2 tbsp olive oil
- 2 small onions, finely chopped
- 4 garlic cloves, peeled and chopped
- 250 g minced beef, (12% fat content)
- 400 g green lentils , can (drained weight 265g)
- 400 g can chopped tomatoes
- 2 reduced-salt beef or chicken stock cube
- 1 tbsp dried oregano
- 4 tbsp fresh basil, roughly chopped
- salt optional
- freshly milled black pepper
- 300 skimmed milk
- 20 g flour
- 20 g soft butter
- Heat the oil in a frying pan over medium heat and add the onions. Saute for 15 minutes, then add the garlic and cook for a further 2 minutes.
- Add the mince and cook for 6-8 minutes until lightly coloured, breaking up with a spatula.
- Add the lentils, tomatoes, stock cube, 200ml of water and the basil and oregano. Season with salt and pepper.
- Bring to the boil and simmer for 20-25 minutes, taking care to watch it as it may catch slightly.
- Meanwhile, make the white sauce
- Heat the milk in a small pan. Mix the butter and flour, whisk this mixture into the simmering milk: it will thicken almost immediately.
- Add salt and pepper, then remove from the heat and keep warm.
- Heat the oven to 190C Gas 5.
- Spoon a little of the meat sauce into a 25cm square baking dish. Place three lasagne sheets over the top. Add a layer of half the white sauce, then add another layer of the remaining meat sauce.
- Add a second layer of pasta and finally top with the remaining white sauce. (If you are freezing the dish in advance, freeze at this point.)
- Sprinkle over the cheese, if using, and bake in the oven for 35-45 minutes. Remove from the oven and cool slightly before eating with a large green salad.
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