Cheat’s Midweek Lasagne by Welleasy

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 500 g beef mince
• 1 pouch precooked lentils (about 250 g)
• 2 tbsp tomato purée
• 1 can chopped tomatoes (400 g)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• 1/2 tsp black pepper
• 250 ml beef stock
• 9 dried lasagne sheets
• 250 g ricotta
• 100 g grated mozzarella
• 25 g grated Parmesan

Instructions

1. Heat the oven to 200°C (180°C fan) and warm the olive oil in a large ovenproof pan over medium heat for 2 minutes.
2. Cook the onion for 5 minutes until softened, then add the garlic and cook for 30 seconds until fragrant.
3. Add the mince and cook for 6-8 minutes, breaking it up, until browned all over.
4. Stir in the lentils, tomato purée, chopped tomatoes, oregano, basil, salt, pepper, and stock, then simmer for 8-10 minutes until slightly thickened.
5. Nestle the lasagne sheets into the sauce, pressing them down so they are mostly covered, and cook for 2 minutes to soften the edges.
6. Dollop the ricotta over the top, then scatter with mozzarella and Parmesan.
7. Bake for 20-25 minutes until bubbling and the pasta is tender, then rest for 5 minutes before serving.