Directions
- 1Cook the onion and garlic in a pan.
- 2Add the beef mince and brown it.
- 3Add chicken stock cubes, passata, and red lentils to the pan.
- 4Add some salt, pepper, and herbs to the mixture.
- 5Let the beef mixture simmer for 20 minutes to reduce.
- 6Blend the cottage cheese in a bowl.
- 7Cook spinach in a separate pan until wilted.
- 8Strain the water from the spinach and mix it into the blended cottage cheese.
- 9Start layering the lasagna in glass containers: first a layer of the beef mixture.
- 10Place a lasagna sheet on top of the beef mixture.
- 11Add a layer of the cottage cheese and spinach mixture.
- 12Repeat the layers: beef mixture, lasagna sheet, cottage cheese mixture.
- 13Top with mozzarella cheese.
- 14Bake in the oven for about 50 minutes at 180°C (350°F).
Ingredients
- 1 Onion
- 2 Garlic cloves
- 500 g Beef mince (5%)
- 2 Chicken stock cubes
- 500 ml Passata
- 50 g Dry red lentils
- 8 Lasagna sheets
- 500 g Cottage cheese 0% fat (blended)
- 1 bag Spinach
- 30 g Mozzarella
- Salt
- Pepper
- Herbs
Equipment
SkilletWooden spoonBowlHand blenderStrainerGlass containersOven
Tips
- You cannot taste the cottage cheese in this recipe.
- The dish can be baked directly in the meal prep containers.
- Snap off the ends of the lasagna sheets to fit them perfectly in the containers.
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