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Lentil, Pork and Veal Lasagne

A warming meal that can be made ahead

Course Main Course
Cuisine Italian
Keyword Lentil Pork and Veal Lasagne
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings 6
Author Jane Georgiades


  • 1 onion finely chopped
  • 1 clove garlic finely chopped
  • 1 carrot diced
  • 1 stick celery sliced
  • 500 g pork and veal mince
  • 1 400g can lentils
  • 1 400g can cherry tomatoes
  • 1 700ml jar tomato passata
  • 1 tbsp marjoram or herb of choice
  • 3 tbsp olive oil
  • 1/2 cup plain flour
  • 3 cups milk
  • 3 tbsp olive oil extra
  • 3/4 cup parmesan cheese grated
  • 1 pkt lasagne sheets


  1. Dice and slice the onion, garlic, carrot and celery and add to heated olive oil in a frying pan. When soft add the mince and brown then add lentils, cherry tomatoes and tomato passata. Add half a cup of water. Bring to the boil then simmer until meat is soft and flavours are developing. While the meat is simmering make a roux with the extra olive oil and flour. Gradually add the milk and stir until a thick Béchamel sauce forms. I like to add a handful of parmesan cheese to the Béchamel sauce.

    To assemble, place a third of the meat sauce in the bottom of a lasagne dish. Top with pasta sheets and repeat until all the meat and lasagne sheets are used. Top everything with Béchamel sauce and parmesan cheese. Bake at 200°C for half an hour until topping is puffed and golden.