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