I Can’t Believe It’s Not Mince Lasagne

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I Can’t Believe It’s Not Mince Lasagne My husband loves his meat and thinks vegetarian food is for tree-hugging hippies.  So when I served what I call ‘I Can’t Believe It’s Not Mince Lasagne’ – he didn’t even know.  Until…

I Can’t Believe It’s Not Mince Lasagne

My husband loves his meat and thinks vegetarian food is for tree-hugging hippies.  So when I served what I call ‘I Can’t Believe It’s Not Mince Lasagne’ – he didn’t even know.  Until I told him that is.  Refried beans mixed with the lentils just the right way gives the impressions and taste of mince – he didn’t even suspect!  Give this a go!

I Can't Believe It's Not Mince Lasagne | Stay at Home Mum

Pasta & Rice Pasta & Rice, Recipes, Vegetarian,
serves
8
time needed
prep cook
ingredients
6
difficulty
Easy
rating (click to rate)
4.5 based on 1818 ratings, click to rate

Ingredients

  • 1/2 cup Dry Red Lentils
  • 1 Tin Refried Beans
  • 1 tbsp Italian Herbs
  • 1 Tin Crushed Tomatoes
  • 1 cup Cheese grated
  • 1/2 packet Lasagna Noodles (125 grams)


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Method

  1. Open the tin of refried beans and pour into a bowl with the crushed tomatoes, lentils and Italian herbs.  Mix well and set aside.
  2. Make your cheese sauce as per the Stay at Home Mum recipe.
  3. Preheat the oven to 180 degrees and use canola oil to very gently grease the bottom of a deep baking dish.
  4. Using a large spoon, layer enough of the refried bean mix to just cover the bottom of the baking tray.
  5. Add the lasagne noodles to cover without overlapping.
  6. Layer the cheese sauce on top.
  7. Keep stacking the layers in that order until you run out of ingredients.
  8. Top with the cup of grated cheese and bake for 40 minutes or until cooked through and golden on top.

Notes

Recipe Hints and Tips:

  • I Can't Believe It's Not Mince Lasagne is suitable to freeze for up to six months.  Allow to cool to room temperature.  Cut into serving slices and wrap in aluminium foil.

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