I Can’t Believe It’s Not Mince Lasagne

My husband is a self-proclaimed meat lover—the kind who thinks vegetarian meals are for tree-hugging hippies.

So when I served him what I cheekily call ‘I Can’t Believe It’s Not Mince Lasagne’, he dug in without hesitation… and loved it.

He didn’t even blink when I told him it was completely meat-free — his fork was already heading back for seconds!

Well, until he had his fill and then he had questions..

The secret? A savoury blend of lentils and refried beans, seasoned and textured just right to mimic the rich heartiness of traditional mince.

Layered with silky béchamel and tender pasta sheets, this lasagne hits all the comforting notes of the classic—without a trace of meat. It’s the ultimate stealth veggie dinner that even the most die-hard carnivores won’t question.

Give it a go—you might just convert a sceptic too!

I Can’t Believe It’s Not Mince Lasagne

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: MainCuisine: AustralianDifficulty: Easy

Servings

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+

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8

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

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Ingredients

• 1/2 cup dry Red lentils

• 1 tin Refried beans

• 1 tbsp Italian herbs

• 1 tin crushed tomatoes

• 1 cup Cheese-grated

• 1/2 packet Lasagna noodles-(125 grams)

Directions

• Open the tin of refried beans and pour into a bowl with the crushed tomatoes, lentils and Italian herbs.  Mix well and set aside.
• Make your cheese sauce as per the Stay at Home Mum recipe.
• Preheat the oven to 180 degrees and use canola oil to very gently grease the bottom of a deep baking dish.
• Using a large spoon, layer enough of the refried bean mix to just cover the bottom of the baking tray.
• Add the lasagne noodles to cover without overlapping.
• Layer the cheese sauce on top.
• Keep stacking the layers in that order until you run out of ingredients.
• Top with the cup of grated cheese and bake for 40 minutes or until cooked through and golden on top.

Notes

• I Can’t Believe It’s Not Mince Lasagne is suitable to freeze for up to six months.  Allow to cool to room temperature.  Cut into serving slices and wrap in aluminium foil.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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