Photo of Lasagne pots by WW

Lasagne pots

12
11
11
SmartPoints® value per serving
Total Time
2 hr 50 min
Prep
25 min
Cook
2 hr 25 min
Serves
4
Difficulty
Moderate
Slow cooked chunky steak, lentils and vegetables add taste, texture and goodness to these rich individual lasagnes

Ingredients

Olive oil

1 tbs

Trimmed beef chuck steak

500 g, cut in half

Celery

1 individual, finely chopped

Carrot(s)

1 medium, finely chopped

Brown onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Tomato passata

700 g

Lentils, canned, rinsed, drained

1 can(s)

Reduced fat oil spread

1 tbs

Plain flour

1 tbs

Skim milk

¾ cup(s), (185ml)

Fresh lasagne sheets

170 g, cut into thirds, (4 sheets)

Reduced-fat 15% cheddar cheese

cup(s), grated, (40g), grated

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Heat oil in a saucepan over high heat. Cook beef, turning, for 5 minutes or until browned. Transfer to a plate.
  2. Add celery, carrot, onion and garlic to same pan and cook, stirring, for 5 minutes or until softened. Add pasta sauce, 2 cups (500ml) water and beef and bring to the boil. Simmer, covered, for 1 hour 10 minutes. Uncover and simmer for 20 minutes or until beef is tender. Remove from heat. Using 2 forks, shred beef into sauce. Stir in lentils.
  3. Melt spread in a saucepan over medium heat. Add flour and cook, stirring, for 1–2 minutes or until bubbling. Remove from heat. Slowly whisk in milk until smooth. Return to heat and cook, stirring, for 2–3 minutes or until sauce boils and thickens. Remove béchamel sauce from heat.
  4. Spoon ¼ cup beef mixture over base of four 2-cup (500ml) capacity ovenproof dishes. Top each with a lasagne sheet, trimming to f it. Repeat layering with beef mixture and lasagne sheets, finishing with a lasagne sheet. Top each with ¼ cup beef mixture, then béchamel and cheese. Cover with foil. Bake for 25 minutes. Uncover and bake for a further 20 minutes. Serve.

Notes

SERVING SUGGESTION: Green mixed salad.