Beef, Butternut and Lentil Lasagne

lasagneMake a traditional meal so much Yummier!




1 small green pepper
250g mushrooms, chopped
2 cloves of garlic
10ml olive oil
½ teaspoon salt
1 teaspoon dried basil
½ teaspoon mixed herbs
Pinch of black pepper
500g lean beef mince
5ml tomato paste
250g whole peeled tomatoes


1 teaspoon lemon juice
1 teaspoon soya sauce
5ml brown sugar
1 small butternut peeled and sliced
1 cup whole brown lentils
2 cups water
1 beef stock cube
8 sheets lasagne


White Sauce Ingredients:

1 tablespoon light margarine
½ tablespoon flour
1 tin butterbeans
500ml 2% low fat milk, warmed
10ml oat bran
256ml grated cheddar cheese



1.    Rinse and soak lentils in cold water
2.    Chop your pepper, onion, mushrooms and garlic
3.    Heat your olive oil in a saucepan. Add the pepper, onion, mushrooms and garlic. Sauté till lightly coloured, add salt & pepper. Cook for 5 minutes, stirring occasionally.
4.    Brown your mince in a separate saucepan
5.    Once mince is browned, remove from heat and add peppers, onion, mushrooms and garlic. Mix well and place back on heat adding basil, mixed herbs and simmer for 5 minutes.
6.    Add the tomato paste, lemon juice, soya sauce, brown sugar and simmer for 2 minutes. Then add the whole peeled tomatoes.
7.    Place the beef stock cube into 200ml boiling water and stir until dissolved and add to the dish. Cook for 10 minutes on a low heat.
8.    Strain and rinse lentils. Place into a small pot/saucepan, add 2 cups of water and cook until soft. Strain and rinse again under cold water.


White sauce

1.     Start by melting the butter in a saucepan, add the flour and form a paste by stirring with a wooden spoon.
2.    Add the warm milk slowly and whisk while doing so, bring to a low heat and whisk until a smooth sauce.
3.    Blend the butterbeans into a puree and add to sauce, while still whisking slowly. Add the oat bran and a pinch of salt to taste.
4.    Add more milk if sauce is not smooth enough.
½ fill a saucepan with water and bring to the boil. Add a pinch of salt, dash of oil and blanch the lasagne sheets.


Putting it all together

First layer the bottom of your oven dish with the mince mix, then a layer of lentils, a layer of the raw sliced butternut, layer of lasagne sheets and then the white sauce.
Repeat this process until oven dish is full.
Sprinkle the cheddar cheese on the top and bake in an oven for 20 minutes on 180 degrees celcius


Serve with a salad of choice and enjoy!