- 1 large onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 sticks celery, thinly sliced
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 340g extra-lean minced beef
- 2 tsp mild chilli powder
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 410g can chopped tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 tbsp tomato purée
- 400g can kidney bean in water, drained and rinsed
- 300ml beef or chicken stock
- 300g wholewheat penne
For the topping
- ½ x 568g tub 0% fat Greek yogurt
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
- 2 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 50g Red Leicester cheese, coarsely grated
- 1 small garlic clove, crushed
Heat a splash of oil in a frying pan, add the onion and celery, season with pepper and a little salt, then cook until soft. Remove vegetables and set aside. Brown the mince in the pan, a handful at a time, tossing with a fork as you go. Only add a splash of oil if the mixture begins to stick too much. Once browned, tip into a sieve to remove any excess fat.
Return mince and cooked veg to the frying pan, add the chilli powder, tomatoes, tomato purée, beans and stock, bring to the boil and simmer for 15 mins.
Heat oven to 200C/fan 180C/gas 6. Cook the pasta according to pack instructions. Drain, stir into the mince and spoon into a large lasagne dish. Mix the yogurt, eggs, cheese and garlic together and season lightly. Spoon over the top of the pasta and bake for 20-25 mins or until lightly browned.