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  • Serves:12
  • Prep Time:30 mins
  • Cook Time:150 mins

World’s Best Lasagne

+1 Edgell Lentils

This lasagne stands out from the pack thanks to its delectably rich flavours. But what’s even better is we’ve snuck some lentils into it. Dish up this hearty meal and no one will be the wiser they’re about to tuck into a lentil-infused lasagne.


Original recipe by All Recipes | 27.10.13


Ingredients

+1 1 Can (400g) Edgell Brown Lentils

  • 454g sweet Italian sausage
  • 340g lean ground beef
  • ½ cup minced onion
  • 2 cloves garlic, crushed
  • 1 (810g) can crushed tomatoes
  • 2 (170g) cans tomato paste
  • 1 (410g) can tomato puree
  • ½ cup water
  • 2 tablespoon white sugar
  • 1½ teaspoon dried basil leaves
  • ½ teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • ¼ teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagne sheets
  • 170g ricotta cheese
  • 1 egg
  • ½ teaspoon salt
  • 340g mozzarella cheese, sliced
  • ¾ cup grated Parmesan cheese

Method

In a large saucepan, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato puree, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 hour and 30 minutes, stirring occasionally.

ADD DRAINED EDGELL BROWN LENTILS TO MIXTURE AND STIR THROUGH.

Bring a large pot of lightly salted water to a boil. Cook lasagne sheets in boiling water for 8-10 minutes. Drain lasagne sheets and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and ½ teaspoon salt.

Preheat oven to 190°C.

To assemble, spread 1½ cups of meat sauce in the bottom of a 33 x 23cm baking dish. Arrange 6 lasagne sheets lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Tips

In this recipe, there are no shortcuts to great flavour. You have to cook the meat sauce for an hour and a half – it’s the secret to this lasagne’s delicious taste.

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.

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