Lasagne pots
7
Points®
Total time: 2 hr 50 min • Prep: 25 min • Cook: 2 hr 25 min • Serves: 4 • Difficulty: Easy
Slow cooked chunky steak, lentils and vegetables add taste, texture and goodness to these rich individual lasagnes
Ingredients
Olive oil
1 tbs
Beef chuck steak, raw
500 g, cut in half
Celery
1 stick(s), 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 400g can
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)
Extra light cheddar cheese
⅓ 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.
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