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All the rich, cheesy comfort of a classic lasagne, but with extra protein and fibre from lentils. With minimal chopping and simple layers, this is an easy, satisfying meal for the whole family.
1.
Heat the oven to 200c (180c fan).
2.
Cook the beef and onion in a large frying pan for 6–7 minutes over a medium-high heat, until the beef is browned.
3.
Add garlic, tomatoes, passata, lentils, tomato purée and herbs. Simmer gently for 10 minutes, stirring occasionally.
4.
Take a deep baking dish. Spread some meat sauce on the bottom of the dish. Add a layer of lasagne sheets, then cottage cheese and more sauce. Repeat the layering, finishing with sauce and ensuring the pasta is fully covered.
5.
Top evenly with the mozzarella.
6.
Bake for 35 minutes until bubbling and golden on top.
7.
Rest for 5–10 minutes before serving.
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Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Freeze individual portions for up to 3 months; defrost overnight in the fridge and reheat until piping hot.
Tip
Lower carb: Replace some or all of the lasagne sheets with thin courgette slices or aubergine. Lower fat: Use extra-lean beef mince (5%) and fat-free cottage cheese, with a smaller amount of mozzarella.
Cost-saving tips
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