Frying pan beef and lentil lasagne
6
Points®
Total time: 1 hr 5 min • Prep: 25 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
One pan rustic lasagne with red lentils, beef and spinach.
Ingredients
Olive oil
2 tsp
Brown onion
1 medium, finely chopped
Extra lean beef mince, raw
300 g
Carrot(s)
1 medium, coarsely grated
Zucchini
1 medium, coarsely grated
Dry lentils
⅓ cup(s), (65g) rinsed, drained
Tomato passata
700 g
Beef stock cube
1 individual, to make 2 cups (500ml) liquid stock
Fresh thyme
1 tbs
Dry lasagne sheet
150 g, roughly broken
Cooked frozen spinach
250 g, thawed from frozen
97% fat-free cottage cheese
200 g
Grated parmesan cheese
¼ cup(s), (20g)
Instructions
1
Heat oil in a large non-stick ovenproof frying pan (24cm base measurement) over medium-high heat (see note). Cook onion, stirring, for 5 minutes or until softened. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned.
2
Add carrot, zucchini, lentils, passata, stock and half the thyme and bring to the boil. Add lasagne pieces. Reduce heat and simmer, uncovered, stirring often to separate pasta, for 20 minutes or until pasta is tender.
3
Preheat grill on high. Squeeze excess liquid from spinach. Top lasagne with spinach and spoonfuls of cottage cheese. Sprinkle with parmesan and remaining thyme. Grill for 5 minutes or until light golden. Serve.
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