Beef Lentil Lasagne

DISCLAIMER: this is NOT a real, authentic lasagne. This is a slightly healthier alternative in order to satisfy the craving without overdoing it 🙂

Now that we have that out of the way… I love this lasagne because you can sneak in lots of veggies and it’s a lot lighter than your normal lasagne. Basically, it’s layer ‘pasta’ plus meat and vegetables and a little bit of cheese.

I used Explore Cuisine green lentil lasagne sheets that came in my monthly I Am Co subscription boxes. When cooked properly, they pretty much taste like the real thing!

When I crave lasagne, all I really want is some pasta, meat and cheese. So it’s pretty easy to make a healthier, lighter version that satisfies my cravings. Hope you like it too!

Ingredients

  • Explore Cuisine green lentil lasagne sheets, or similar
  • Olive oil
  • 400-500g premium beef mince
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, grated
  • 1 courgette, grated
  • Handful mushrooms, finely chopped
  • 2 cans chopped tomatoes
  • Basil, oregano, or other dried herbs of your choice
  • 1-2 cups grated cheese (to your liking)
  • Salt and pepper to taste

Method

  1. Preheat the oven to 180C
  2. In a pan with olive oil, brown the mince on a medium heat, then remove
  3. Add a little more olive oil to the clean pan and soften the onion for 5 minutes
  4. Add garlic and fry for a minute or so
  5. Add carrot, courgette and mushrooms
  6. When the vegetables have softened, put the mince back in
  7. Add herbs, salt and pepper, and canned tomato
  8. Simmer for 20-ish minutes
  9. Layer uncooked lasagne with the meat mixture
    • I did 3 layers of lasagne sheets, with cheese on the second layer
  10. Add cheese on the top
  11. Bake for 40 minutes on normal bake setting, then 10 minutes on grill to get the cheese golden brown
  12. Serve (I put mine on top of a bed of spinach coz spinach = life)

Yum!

Enjoy 🙂

– The Stuffed Unicorn

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