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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.
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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.
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3
Drain the sausages on absorbent paper, and slice thinly.
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4
Add the onions, garlic & bell red pepper to the same pan, cook, stirring occasionally, until soft.
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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.
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6
Combine the sour cream and parmesan in a medium bowl, and stir well.
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7
Arrange a quarter of the lasagne sheets over the base of the ovenproof, freezer-proof dish or dishes.
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8
Spread a quarter of the sour cream mixture over the lasagne sheets.
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9
Spread a third of the sausage mixture over the sour cream.
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10
Repeat layering with the remaining lasagne sheets, sour cream and sausage mixtures, finishing with the sour cream mixture.
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11
Sprinkle with tasty cheese.
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12
Cover the dish tightly with foil, place on an oven tray and cook in a hot oven (200C) for 40 minutes, or until the lasagne sheets are tender.
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13
Remove the foil.
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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.
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15
To freeze: Make the recipe to the end of step 11.
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16
Cover the dish tightly with plastic wrap, label and date, and freeze for up to 2 months.
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17
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 (200C) 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.
