Main Courseby juliaschiebackImported from Instagram
Tender strips of fresh pasta folded through a hearty tomato and brown lentil ragù, capped with melted pools of fresh mozzarella, golden grated hard cheese, and finely chopped parsley.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
250gLasagne sheets
1Red onion
3 cloveGarlic
1 bunchParsley
800gTomatoes
240gBrown lentils
1 tbspMaple syrup
1 tspItalian herbs
1 tspSalt
½ tspBlack pepper
100mlWaterFinely chop 1 red onion, finely mince 3 clove garlic, and finely chop 1 bunch parsley. Drain and rinse 240g brown lentils. Place Red onion, Garlic, 1 bunch parsley, 800g tomatoes, Brown lentils, 1 tbsp maple syrup, 1 tsp italian herbs, 1 tsp salt, ½ tsp black pepper, and 100ml water into a large deep frying pan over medium heat, bringing the sauce to a gentle simmer for 3–4 minutes until bubbling and fragrant. Meanwhile, halve 250g lasagne sheets lengthwise.
Lasagne sheets
75gParmesanTuck the halved Lasagne sheets strips directly into the simmering sauce, press them down gently so they are coated, cover with a tight-fitting lid, and simmer over medium-low heat for 5 minutes until the pasta ribbons are tender to the bite. Meanwhile, finely grate 75g parmesan.
Lasagne sheets
250gMozzarellaParmesanRemove the lid and use a spoon or spatula to nudge the sauce evenly around and between the Lasagne sheets ribbons, then tear 250g mozzarella into bite-sized pieces across the surface and scatter the grated Parmesan evenly over the top.
1 bunchParsleyMozzarellaCover the pan with the lid once more and cook over low heat for 3–4 minutes until the Mozzarella is completely melted and bubbly, then uncover and scatter the reserved 1 bunch parsley over the top before serving directly from the pan.