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Photo of Frying pan beef and lentil lasagne by WW

Frying pan beef and lentil lasagne

Total Time
1 hr 5 min
25 min
40 min
One pan rustic lasagne with red lentils, beef and spinach.


Olive oil

2 tsp

Brown onion

1 medium, finely chopped

Extra lean beef mince, raw

300 g


1 medium, coarsely grated


1 medium, coarsely grated

Dry lentils

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)


  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.


SERVING SUGGESTION: Tomato, Lebanese cucumber and red onion, drizzled with 1 tablespoon balsamic vinegar. TIPS: If your frying pan handle is plastic, cover it with foil before grilling so it doesn’t melt. Store any leftovers in an airtight container in the fridge for up to 2 days, or freeze for up to 1 month. Reheat in the microwave.