Cheesy Beef and Lentil Lasagna
Serves: Six | Prep: 30 min | Cook: 1 hr, 20 min
Ingredients:
Cheesy Beef and Lentil Lasagna:
12 lasagna sheets
1 Tbsp olive oil
1 lb ground beef
1 14oz can cooked lentils, drained and rinsed
2 cups mozzarella cheese, shredded
1/2 cup goat cheese
Marinara Sauce:
2 Tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
4 garlic cloves, minced
1/2 cup white wine
1 tsp sugar
2 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
1/2 tsp red pepper flake
1 tsp salt
1/2 tsp pepper
2 Tbsp tomato paste
1 can chopped tomatoes
3 cups tomato sauce/passata
White Sauce (Bechamel):
2 Tbsp butter
2 Tbsp flour
1 1/2 cups whole milk
1/2 cup parmesan cheese, grated
1/2 tsp pepper
Directions:
In a large pot over medium heat, add oil and the ground beef. Cook, stirring often, until the meat is no longer pink, about 5-8 minutes. Remove the meat from the pot and set it aside. Carefully discard all but 2 Tablespoons of the drippings from the pot. To the remaining drippings, add the chopped onions and carrots. Cook for 3-5 minutes, until the onions are soft. Stir in the garlic, oregano, basil, parsley, red pepper flakes, sugar, salt, and pepper. Let everything cook together for another minute.
Next, pour in the white wine and cook for 1-2 minutes until slightly reduced. Add the tomato paste, canned tomatoes, tomato sauce, and a 1/2 cup of water. Bring the mixture to a boil, then reduce the heat and return the cooked meat to the pot along with the lentils. Let it all simmer gently for 20-30 minutes, stirring occasionally.
While the sauce simmers.
Preheat the oven to 350F/180C.
Make the bechamel sauce by melting butter in a saucepan over medium low heat. Whisk in flour and cook for about 2 minutes. Slowly pour in the milk while whisking continuously until smooth. Continue cooking for 5-7 minutes, stirring often with a wooden spoon. The sauce is ready when you can run a line across the back of the spoon and it holds. Remove from the heat and stir in the parmesan cheese and pepper.
To assemble the lasagna, spoon a layer of marinara sauce into the bottom of a 13x9-inch casserole dish. Place four lasagna sheets on top, then add more sauce followed by a layer of bechamel. Add another layer of lasagna sheets and repeat the layers—sauce, bechamel, and pasta—once more. Finish with a final layer of lasagna sheets, spread the remaining bechamel over the top, and sprinkle with mozzarella and goat cheese. Bake for 50-60 minutes until golden brown and bubbly. Let cool for about 10 minutes before serving.
More Delicious Recipes:
Pumpkin Lasagna
Eggplant Parmigiana
Cheesy Chicken White Lasagna
Eggplant Lentil Lasagna
Ground Beef Lasagna Soup
Baked Summer Squash with Orzo and Pesto
