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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lightly grease a 10-cup capacity ovenproof – and if you are planning to freeze this dish, then freezer-proof – dish and place to one side. | 2. Heat oil in a large non-stick pan, add sausages and cook, turning occasionally, until the sausages have cooked through and are browned all over. | 3. Drain the sausages on absorbent paper, and slice thinly. | 4. Add the onions, garlic & bell red pepper to the same pan, cook, stirring occasionally, until soft. | 5. Add the sausages, lentils, spinach, cumin, vegetable broth, water or wine; bring to the boil and season with salt and freshly ground black pepper to taste; remove from the heat. | 6. Combine the sour cream and parmesan in a medium bowl, and stir well. | 7. Arrange a quarter of the lasagne sheets over the base of the ovenproof, freezer-proof dish – or dishes. | 8. Spread a quarter of the sour cream mixture over the lasagne sheets. | 9. Spread a third of the sausage mixture over the sour cream. | 10. Repeat layering with the remaining lasagne sheets, sour cream and sausage mixtures, finishing with the sour cream mixture. | 11. Sprinkle with tasty cheese. | 12. Cover the dish tightly with foil, place on an oven tray and cook in a hot oven (200°C) for 40 minutes, or until the lasagne sheets are tender. | 13. Remove the foil. | 14. Cook the dish for a further 15 minutes or until the cheese has browned; stand for 5 minutes and serve, garnished with fresh parsley leaves. | 15. To freeze: Make the recipe to the end of step 11. Cover the dish tightly with plastic wrap, label and date, and freeze for up to 2 months. | 16. To serve: Thaw the pasta in its dish in the refrigerator, remove the plastic wrap, place on an oven tray, cook in a hot oven (200°C) for about one hour (or for a shorter period if the quantity is smaller) or until hot; remove the foil; cook uncovered for a further 15 minutes, or until the cheese has browned; stand for 5 minutes before serving, and serve, garnished with fresh parsley leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
pork sausage	8			8382.396999999999	0.0	542.4971	673.4948
red onion	2		sliced	128.0	29.888	3.52	0.32
garlic clove	3		crushed	-	-	-	-
red pepper	1		chopped	1.25	0.2753	0.0584	0.0138
brown lentil	400		drained	-	-	-	-
spinach	4	cups	chopped	27.6	4.356	3.432	0.46799999999999997
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
water	2	cups		0.0	0.0	0.0	0.0
salt				-	-	-	-
black pepper			ground	-	-	-	-
cream	250		sour	113850.0	2662.25	1403.0	11126.25
parmesan cheese	3/4	cup	grated	222.0	24.0	24.0	3.0
lasagna	250	g		240.0	36.0	17.75	5.75
cheese	1	cup	grated	476.55	3.159	28.89	38.799
parsley leaf				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.