Freddie's Friday - Slow cooked beef and lentil lasagne
Prep time
Cook time
Total time
Serves: 4
  • Ragu
  • 250g premium beef mince
  • 1½ cups green lentils
  • ½ brown onion
  • 2 cloves garlic
  • 1 carrot
  • 1 courgette
  • 2 large portobello mushrooms
  • 2 cups vegetable stock or water
  • 1 can chopped tomatoes
  • 2 tbsp tomato paste
  • 1-2 tbsp olive oil
  • 100g cottage cheese
  • 4 lasagne sheets
  • Topping sauce
  • 2 tbsp cornflour
  • ½ cup milk
  • 2 tbsps grated Parmesan
  1. Finely chop all the vegetables
  2. Fry off the onions and garlic in the olive oil.
  3. Add the mince and brown.
  4. Add the vegetables and soften, then add the lentils.
  5. Pour over the tomatoes, stock and tomato paste. Stir and bring to the boil. Simmer for about 1½ hours on a low hob or in the oven at 150′C until the lentils have softened and the sauce thickened.
  6. Once the ragu is cooked assemble the lasagna. Place ⅓ sauce in a oven proof dish, layer ⅓ of the cottage cheese on top followed by a single layer of lasagna sheets. Repeat twice.
  7. Meanwhile make topping. In saucepan combine cornflour with milk and heat over a low heat until it thickens. Pour over the finished lasagne and sprinkle the grate Parmesan cheese on top.
  8. Bake at 180 C for ½ hour until bubbling and golden on top.
  9. Serve with either salad or peas and carrots (Freddie’s favourites!). ENJOY! I’d love to hear your tips for cutting costs in the kitchen.
Recipe by Munch at