Ingredients

1 -2 tbsp rapeseed oil⁠
1 large onion⁠
2 finely diced carrots⁠
2 finely diced celery sticks ⁠
3 crushed garlic cloves⁠
100g finely diced button cup mushroom⁠
400g beef mince (ideally 5% fat)⁠
1 pack merchant gourmet puy lentils (250g)⁠
2 bay leaves (dried or fresh)⁠
1 tbsp thyme⁠
1 tbsp rosemary⁠
2 tsp oregano⁠
3 tins chopped tomatoes⁠
2 tbsp tomato paste⁠
1tsp sugar⁠
2 tbsp Worcestershire sauce⁠
350ml red wine⁠
1 beef and 1 vegetable stock cube ⁠
Salt and pepper⁠
1 jar white lasagne sauce⁠
Whole wheat lasagne sheets (Sainsbury’s)⁠
50g grated parmesan

NOTE: it’s possible to buy pre-chopped sofrito mix (carrot/ celery/ onion) – a great time saver. You would need 500g.

Method

• 1.Put a large stockpot over medium heat. Add oil and wait until shimmering. Put in chopped onion, celery, carrot and garlic. Leave this for 10 to 15 mins until softened, stirring regularly. ⁠
• 2.While above is cooking, add stock cubes to 3 cups boiling water. Stir and leave until step 7.⁠
• 3.Next, add in the beef mince to the pot, break this up to ensure no chunks of mince remain and all mince is browned.⁠
• 4.Pour in lentils and mushrooms, mix everything thoroughly and cook for 5 mins.⁠
• 5.Next add in the herbs (bay leaves, thyme, rosemary, oregano) and chopped tomatoes. ⁠
• 6.Into this mixture, put in the tomato paste, sugar, Worcestershire sauce, and red wine. ⁠
• 7.Pour in the stock and season with salt and pepper. Leave on low heat for 1-2 hours stirring every half an hour. If it looks dry, add water.⁠
• 8.Once cooked, the lasagnes can be made up in either one large baking dish or reusable storage dishes. Spread a layer of meat sauce, followed by a lasagne sheet, a thin layer of white sauce. Repeat twice more. Top with grated parmesan. ⁠
• 9.When cooking, the oven should be at 180C for 40 minutes or from frozen, 1 hour.

Happy cooking!