Lentil Pork and Veal Lasagne
Surprisingly Popular in My House
I try to make the meals I cook as family friendly as possible because life is too short to battle over aspects of meal that are unappetising to our youngest diners. It is important to introduce new flavours and textures to children and some resistance is to be expected. However, I like meals to be a positive experience for everyone with the food enjoyed and as little negotiation over it as possible. Lentil, pork and veal lasagne is one meal that ticks all the boxes which is interesting because some children (actually all of mine) would shy away from eating lentils in other dishes. So Lentil Pork and Veal lasagne is a good way of introducing lentils to children almost unnoticed.
The days are getting cooler here and while I cook lasagne all year round I love that it is such a comforting dish. Usually I would use 1 kg of pork and veal mince in a lasagne but something struck me one day that that much meat wasn’t entirely necessary. I wanted to get other nutrients like fibre into the meal but make it so that everyone would enjoy it. Lentil, pork and veal lasagne was born and I can attest to how much it is enjoyed by even the youngest and fussiest in my family.
There is something about the combination of meat sauce, béchamel sauce and pasta sheets that warms my soul. It is so filling, you don’t need a large slice and the texture and flavours are so comforting.
Like for my Eggplant and Cherry Tomato Bake I use Aldi’s canned cherry tomatoes. I love these and haven’t seen them in other stores. They look amazing and are really delicious. They are a lot sweeter than regular canned tomatoes so they really make this dish.
Try Marjoram
I use marjoram in this lasagne but feel free to use your favourite Italian herb. Marjoram has a lovely rounded flavour that complements the pork and veal so nicely. Marjoram is actually really beneficial. It promotes healthy digestion, boosts the immune system and is good for heart health. It can also help you sleep better. Marjoram is also anti-inflammatory and contains antioxidants. Its flavour is not quite as strong as Oregano but they are similar in taste.
A Good Make Ahead Choice
Lentil, pork and veal lasagne is perfect to make ahead and freeze or store in the fridge and consume within three days. So if you can get some cooking done on the weekend you could set yourself up for a hearty meal mid-week.
Why do I use pork and veal mince? I find the flavour is more delicate than beef mince and the meat cooks up a little more tender so for this meal it is my preference.
This meal is not one to cook if you are trying to limit the washing up. You will need a pan and a pot and a lasagne dish so there is a bit to do. But it is worth it I promise! You can wash up the frying pan and saucepan while the lasagne is in the oven so there is not so much to do after the meal.
Lentil Pork and veal Lasagne – a warming meal
Lentil, Pork and Veal Lasagne
A warming meal that can be made ahead
Ingredients
- 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
Instructions
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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.
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