This month’s favourite recipe is submitted by one of our members! This recipe is so healthy and is vegetarian/vegan-friendly!

Serves: 4


  • 200g Instant Lasagna Sheets
  • 250g shredded cheddar cheese (or vegan cheese)
  • 400g can brown lentils
  • 2tbsp light olive oil
  • 1 medium onion, thinly sliced
  • 200g swiss brown mushrooms
  • 2 tsp Italian herbs
  • 200g lean beef mince (or brown lentils)
  • 680g passata or 2x400g cans crushed tomatoes
  • 2 cups vegetable stock or 2 cubes vegetable stocks
  • Salt & cracked black pepper, to taste
  • Side salad or steamed vegetables of your choice



1. Pre-heat oven to 190’c (fan-forced). Lightly oil a 20cm x 30cm x 5cm deep baking dish.

2. Heat oil in large saucepan. Add onion, mushrooms, herbs and lentils, cook over high heat, stirring 3-4 minutes.

3. Add remaining sauce ingredients, return to the boil, cover, simmer 10 minutes. Add salt & pepper to taste.

4. Pour ½ cup sauce over base of dish. Cover with 3 sheets lasagna, 1 ½ cups sauce, sprinkle over ½ cup cheese. Repeat layers finishing with remaining sauce. Ensure lasagna sheets are covered completely with sauce.

5. Sprinkle with cheese, cover with foil, bake for 45 minutes. Stand 5-10 minutes before serving. Serve with a side salad or steamed vegetables of your choice.