dinner · everyday
Budget beef and lentil lasagna
A crowd-pleasing lasagna that stretches a smaller amount of ground beef with brown lentils in a garlicky tomato ragù, layered with béchamel, dried noodles and Parmesan.
- Time
- 120min
- Steps
- 6
Ingredients
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Allergens
Contains milk and wheat.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Boil the lentils in salted water until just past al dente, about 20 minutes. Drain.
-
2
Brown the beef in the oil, add the onion and garlic and cook until soft. Add the tomato paste, then the tomatoes, oregano, chili and lentils. Simmer 20 minutes and season.
-
3
Béchamel: cook the butter and flour 2 minutes, whisk in the milk and simmer until thick. Season with salt and nutmeg.
-
4
Boil the noodles until just pliable.
-
5
Layer in a 23 x 33 cm (9 x 13 in) dish: sauce, noodles, béchamel, ragù, Parmesan. Repeat 3-4 times, finishing with béchamel, mozzarella and Parmesan.
-
6
Bake covered at 190°C (375°F) for 30 minutes, uncover and bake 20 minutes until bubbling and browned. Rest 20 minutes before cutting.
