Lasagna-Bolognese Recipe

Name: Lasagna-Bolognese
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Cuisine: Italian
Ingredients: NaN Fresh Halal British Baby Lamb Mince - 15-20% Fat; 500G Rummo Lasagne All'Uovo, 500G; NaN Trs Lentils Red (Masoor Dall); 1 Piece Red Bell Pepper, 1pcs | Gopuff; 100 G Jumbo Garlic 100g; 100G Rajah Paprika Powder 100G; 100 G Trs Ground Cumin Jeera Powder; 100G Trs Chilli Powder 100G; NaN Filippo Berio Classico Pure Olive Oil; 750 G Top-Op Table Salt Drums; 50G Pepper Black Ground BWFO; - Potts Vegetable Stock Can; - Schwartz Flat Leaf Parsley; 400G Trs Italian Chopped Tomatoes 400G

Italian cuisine · 550 calories

About this recipe

Lasagna-Bolognese is a hearty Italian classic, perfect for a comforting family dinner. This version skips traditional and , replacing them with flavorful halal minced lamb and a rich tomato-based sauce. Layered with tender pasta sheets and a spiced lentil filling, it’s a crowd-pleaser for spice lovers and meat enthusiasts alike, offering deep, satisfying flavors without breaking the bank. It’s ideal for sharing, bringing warmth and togetherness to the dinner table.

Ingredients

NaN Fresh Halal British Baby Lamb Mince - 15-20% Fat
500G Rummo Lasagne All'Uovo, 500G
NaN Trs Lentils Red (Masoor Dall)
1 Piece Red Bell Pepper, 1pcs | Gopuff
100 G Jumbo Garlic 100g
100G Rajah Paprika Powder 100G
100 G Trs Ground Cumin Jeera Powder
100G Trs Chilli Powder 100G
NaN Filippo Berio Classico Pure Olive Oil
750 G Top-Op Table Salt Drums
50G Pepper Black Ground BWFO
- Potts Vegetable Stock Can
- Schwartz Flat Leaf Parsley
400G Trs Italian Chopped Tomatoes 400G

Instructions

1. Heat 2 tbsp of olive oil in a large pan over medium heat. Add the minced lamb and cook until browned, breaking it apart with a wooden spoon, about 6-8 minutes.
2. Heat 1 tbsp olive oil in a pan over medium heat. Add the garlic paste and sauté until aromatic. Add lamb mince, cook thoroughly, and season with salt, black pepper, red chili powder, paprika, oregano, and basil.
3. Stir in the canned tomatoes and vegetable stock, then bring to a simmer. Add the red lentils and cook for 20-25 minutes until the lentils are tender and the sauce thickens slightly.
4. Preheat your oven to 180°C (350°F). Lightly grease a baking dish with 1 tbsp olive oil.
5. Spread a thin layer of the lamb and lentil sauce at the bottom of the dish. Place lasagna sheets over the sauce, then add another layer of sauce. Repeat the layering process until all ingredients are used, finishing with a layer of sauce on top.
6. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to slightly crisp.
7. Let the lasagna rest for 5 minutes, then garnish with fresh parsley before serving.