PP=11, Servings: 6 Preparation Time: 20 min Cooking Time: 55 min Level of Difficulty: Moderate
Ingredients
500 g beef mince, extra lean
550 g tomato pasta sauce, with garlic
400 g canned tomato crushed with herbs
220 g canned lentils, rinsed, drained, (brown), (1 x 400g can) 1 1/2 cup(s) skim milk, (375ml)
1 tbs cornflour
1 tbs dijon mustard
2 x 3 second spray(s) oil spray
4 individual fresh lasagne sheets, (200g)
1/2 cup(s) grated parmesan cheese, (40g)
Instructions
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 24cm x 20cm (2L/8-cup capacity) ovenproof dish with oil.
Lightly spray a large non-stick frying pan with oil and heat over high heat. Add mince and cook, breaking up any lumps with a wooden spoon, for 3–5 minutes or until browned. Add the pasta sauce and tomatoes and cook, stirring occasionally, for 20 minutes or until thickened. Stir in lentils.
Meanwhile, blend 1⁄4 cup (60ml) of the milk with cornflour in a bowl. Bring remaining milk to the boil in a small saucepan. Stir in cornflour mixture. Cook, stirring, for 5 minutes until sauce boils and thickens. Add mustard. Season with salt and freshly ground black pepper.
Place 1 lasagne sheet in the base of the prepared dish and trim to fit. Top with one-third of the beef mixture. Repeat layering with remaining lasagne sheets and beef mixture, finishing with a lasagne sheet.
Spread the white sauce over the lasagne and sprinkle with parmesan. Bake for 30–35 minutes or until pasta is tender and top is golden. Serve.