The only lasagne I had made before now was a vegetarian one and it was really good. I made the soup mix up the night before to use in something but I wasn't sure what. When I woke up the next day I thought I know! I'm going to make a lasagne with beef and the soup mix. The soup mix is a great mix of dried peas, barley and lentils. Mum and dad loved this and I had to try some for myself and it's great.
The finished lasagne. This size Pyrex dish fits 2 lasagne sheets side by side.
Ingredients 1/2 cup of dried soup mix (barley, lentils and peas)
1 carrot grated
1 packet of lasagne sheets dried not fresh
1 carrot grated
1 onion thinly sliced
500g beef mince
Tasty cheese grated 2-3 cups
2x 375 ml Tomato basil and garlic pasta sauce (I used macro organic brand.)
1 teaspoon of garlic
Start by cooking your soup mix on high heat for 30 minutes.
While that's cooking prep everything else you need.
Grate your carrot and slice your onion.
Cook onion in a frying pan with a little olive oil (or butter if you prefer) until almost soft.
Add in garlic and slowly add in the mince. About one handful at a time as too much at once will make the fry pan cold again and stew the mince.
When almost cooked turn off the heat. Remember this goes into the oven so it will cook more in there.
For the lasagne sheets start by spreading some pasta sauce in the base of your square dish.
Use a pastry brush and brush both sides of two sheets of pasta and place them in the dish side by side.
When soup mix is ready, drain and add to the beef mince with the carrot and about 1 cup of pasta sauce and mix well.
This is what the soup mix looks like when cooked.
Place two big spoonfuls of mixture over the sheets of lasagne and spread out evenly. Sprinkle with a little cheese and you're ready for the next layer.
First layer is done.
Using your pastry brush again brush more sauce onto two sides of two pasta sheets. Repeat the process as before, a layer of meat then a little cheese on top.
Top with two more pasta sheets brushed with sauce and repeat again.
To finish brush two more sheets of pasta and place on top. Add extra sauce about 1/2 cup and spread it over. Cover with lots of cheese and it's ready to cook.
Ready to go into the oven.
Cover the lasagne with aluminium foil and place it in the oven, baking for 35 minutes.
For a golden top take the aluminium foil off ten minutes before it's ready to come out of the oven.
If you wish to make it dairy free and not use cheese you can use some sliced tomatoes on top. They help to keep the pasta sheets from curling up in the corners and becoming dry.
McKenzies soup mix is the one I used for this, however you can make up your own mix of lentils barley and dried peas if you have them.
This recipe can be gluten free if you use gluten free lasagne sheets and you use chickpeas instead of the barley.
For extra saucy add more than one cup of pasta sauce to your mince mix.