Combine ricotta egg, milk and ½ cup (40g) parmesan in a medium bowl
Spoon 2 cups of Bolognese mixture over base of a 2.5 litre (10-cup) capacity baking dish. Top with lasagne sheets to cover
Spoon over 3 cups of the Bolognese mixture and one-third of the ricotta mixture. Continue layering with another lasagne sheet
Add remaining Bolognese mixture, and half the remaining ricotta mixture and finally top with final lasagne sheet and remaining ricotta mixture. Sprinkle with remaining parmesan
Bake for 30-40 minutes or until golden and bubbling. Stand for 5 minutes before serving
Tips & Hints:
The ricotta cheese sauce is rich in protein and lower in fat than a traditional béchamel sauce. Each serve of lasagne contains over half your recommended protein intake.
Healthy Mince, Lentil and Mushroom Bolognese
NOTE: If making your own bolognese for this recipe, please allow for extra 20 min prep time and 35 min cooking.
Heat the oil in a large saucepan over medium heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until softened
Add garlic and mushrooms and cook, stirring, for 3 minutes. Increase heat to high, add mince
Cook, stirring to break up lumps, for 5 minutes or until browned
Add Celebrate Health Tomato & Basil Pasta Sauces, tomatoes and lentils and stir to combine. Bring to the boil and reduce heat to low and simmer, uncovered, for 20-25 minutes or until thick
Tips & Hints:
This lentil and mince Bolognese sauce is suitable to freeze. Place sauce in airtight containers, cover and freeze for up to 1 month. To serve, defrost portions overnight in the fridge. Reheat in the microwave or in a saucepan on the stovetop.