Monday, June 27, 2011

Food: Beef and Lentil lasagne

This coming month I am going to be focusing on stretching the food budget by adding pulses (beans) to our family dinners. The first recipe I want to share is a mince and lentil lasagne that is sure to please the meat eaters and fill hungry tummies!

300g premium minced beef
1 1/2 cup lentils (cooked or canned)
1 can pasta sauce (whichever one you enjoy)
2 tbsp butter
2 tbsp flour
3/4 cup trim milk
Wholemeal instant lasagna sheets
3/4 cup grated Edam cheese

Preheat the oven to 180 degrees.
Brown the mince in a frypan, then add the lentils and sauce and bring to a boil, then take off the heat.
In a seperate saucepan, mix the flour and butter to make a roux, then add the milk and whisk until bubbling. Or you can cheat and make up a packet of cheese sauce!
Place half of the meat mixture in a casserole dish, then layer on 2-3 lasagne sheets. Repeat.
Pour cheese sauce over the last layer of lasagne sheets, then top with grated cheese.
Sprinkle over the grated cheese and bake in the oven for 30 minutes, then stand for 2-5 minutes before slicing and serving.

1 comment :

  1. Bacon and lentil soup is great and adding extra barley is yumm as well.
    I used an old fashioned country soup mix and added extra lentils, bacon and barley.


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