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Julian’s Mum’s ImpossibleTM Lasagna

  • 6Servings
  • Showing Off
  • 18Ingredients
  • 20 minPreparation
  • 135 minCooking
  • 155 Total TimeTotal Time

A heartwarming classic with a modern approach, Julian Cincotta pays homage to his childhood lasagna recipe with Julian’s Mum’s Impossible™ Lasagna.

While most known for his hybrid Fried Chicken, Hip Hop, Champagne and Sneaker venue, Butter, Julian’s humble beginnings are marked by the time he spent with his mum in the kitchen. He was tasked with rolling out the silky pasta sheets and stirring the rich ragu that made his mother’s lasagna dish a hit with the family. Julian’s childhood memories now inspire the dishes he creates today.

Using our Impossible™ Beef, Julian’s recipe recreates the bold hearty flavours of his childhood in its layers of rich meaty bolognese, gooey cheese and crispy edges. A labour of love, lasagna is the ultimate comfort food for the family. This recipe reminds us to return to our roots, indulge in home-made comfort and that sharing a meal is the best way to bond!

Serve this dish with a sprinkling of pepper and a dash of olive oil, and don’t be ashamed to go in for seconds!

18 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 2 Packages 340g Impossible™ Beef Mince
  • 4 Onions, peeled and roughly chopped
  • 2 Carrots, peeled and roughly chopped
  • 6 garlic cloves, peeled
  • 2/3 cup extra virgin olive oil
  • 4 cups Crushed Tomatoes
  • 6 cups Passata
  • 4 Tablespoons Tomato Paste
  • 1 Cinnamon stick
  • 3 Bay Leaves
  • 3 Teaspoons Mixed Dried Herbs
  • 1 Tablespoon Sweet Paprika
  • 1/4 bunch parsley, finely chopped
  • 1/4 bunch Coriander, finely chopped
  • Salt and Freshly cracked pepper to taste
  • 5 pasta sheets (to fit a 1-1.5L baking dish)
  • ½ cup Mozzarella cheese, grated
  • 4 Tablespoons Parmesan cheese, grated
6 steps

    Blend onion, carrot and garlic in a food processor until the mixture is finely chopped. Add the mixture, some extra virgin olive oil and a generous pinch of salt to a large pot over medium heat. Cook it for approximately 20 to 30 minutes, stirring regularly until the vegetables are lightly caramelised. Next, stir in the tomato paste, cooking for a further 2-3 minutes until the mixture slightly darkens.


    Add the Impossible Beef to the pot, breaking it up using a cooking spoon to ensure there are no lumps and the mince is separated evenly. Cook for a further minute or two.


    Add the remaining ingredients and another pinch of salt to the pot. Turn the heat down to low-medium and continue to cook the sauce for about an hour, stirring regularly so the sauce doesn’t burn. Remove the sauce from the heat and stir in the parsley and coriander. Set aside.


    Preheat your oven to 180C. Take your baking dish and spread a small amount of the impossible Beef bolognese over the bottom. For the first layer, place a sheet of pasta over the sauce. Next, spread a large spoonful of the bolognese over the pasta. Follow with a sprinkle of mozzarella and parmesan. Repeat these layers 5 times. The last layer of the lasagna should be the cheese.


    Place the lasagna into the oven and cook for about 40 minutes or until the pasta is cooked through and the top is deep golden brown and bubbling. Take the dish out of the oven and allow the lasagna to cool for a few minutes before cutting into portions.


    Divide into six to eight portions. Drizzle some extra virgin olive oil with some freshly cracked black pepper to serve.

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