I’ll be the first to admit that this is an absolute travesty of a complete classic, but it’s also very quick and surprisingly delicious, and it dispenses with most of the faff of making a traditional lasagne.
Peel and finely slice the onion and toss into a large nonstick pan with the tomatoes, garlic, herbs and wine. Season with a little salt and pepper, and
Open the tins of stewed steak and tip into the pan, along with the thick gravy. Drain and thoroughly rinse the lentils and add those too. Warm through briefly.
Spread a layer of steak-tomato mix into your dish. Top with lasagne sheets. Repeat until the steak mix has almost run out – you need to reserve some for the top layer as the wetness is what cooks the lasagne sheets. Top with the remaining mixture. Slice the mozzarella or grate your Cheddar cheese and layer over the top of the meat.
Cover with foil and
Will keep in the fridge for 2–3 days, tightly covered. Not recommended for freezing. Reheat thoroughly before serving.
© Jack Monroe, 2020