2-Lentil Lasagna Recipe

This vegetarian lentil lasagna contains 2 types of lentils, lots of vegetables and a creamy layer of ricotta. Easy to make, hearty, filling and nutritious, perfect as a family meal.

This lentil lasagna consists of layers of lentil and vegetable ragu-style sauce separated with lasagne sheets and a creamy layer of ricotta. It's topped with a 3-ingredient simple white sauce and a small amount of cheese for a golden finish.

Is lentil lasagna healthy

Yes, it is! Lentils contain half the calories of beef and you can reduce the calories further by omitting the cheese and enjoying this recipe vegan (see below). It contains a generous portion of vegetables and only a moderate amount of cheese (including naturally low-fat ricotta).

Lentil lasagna ingredients and substitutions

• 9 dried lasagne sheets: these do not need precooking.
• Lentils: see details below.
• Vegetables: these include onion, garlic, celery, mushrooms, zucchini and red bell pepper.
• Tomato passata: creates a rich sauce.
• Herbs: I recommend Italian herbs.
• Soy sauce and balsamic vinegar: add more depth of flavour.
• Vegetarian parmesan.
• Oil.
• Vegetarian stock: or vegan 'beef' stock.
• White wine: enhances the flavour.
• Ricotta cheese: if your ricotta contains a lot of moisture place it in a strainer for a few minutes to remove it.
• Bechamel sauce: butter, flour and milk.
• Salt and pepper to taste.

What lentils to use

I used a combination of red split lentils and green lentils, but red and puy, brown or black lentils are fine to use, too. The red lentils add richness and thicken the sauce while the green lentils keep their shape in cooking and add texture.

This combination of green and red lentils creates quite a ‘meaty’ filling, satisfying and delicious (you may also like my healthy turkey lasagna).

Can I use ready-cooked lentils

I do not recommend it. Ready-cooked lentils are quite soft and may simply disintegrate as the lasagna cooks. Also, they won't absorb all the flavours as well as dried lentils that have been cooked from scratch alongside all the other sauce ingredients.

Dried lentils are a super convenient ingredient as they do not need pre-soaking or precooking.  Simply rinse and stir into the sauce together with the other ingredients and cook until soft (see Instructions).

Should I cook lasagna with lentils covered

You can if this is your preferred method though it's not necessary. If you would like to cover your lentil lasagna (loosely) I recommend cooking it in the centre of the oven for about 20 minutes.  After that remove the foil and continue cooking for another 15-20 minutes or until the top is golden-brown.

If you prefer to cook your lasagna without covering it follow the Instructions in this recipe.

How to make lentil lasagna filling mixture

1.Sautee onion: In a large pan heat 1 tablespoon of the oil, add the garlic, onion and celery and cook gently for about 4 minutes until softened, stirring often. Add the wine and cook for another minute.

2. Add lentils: Add the lentils and stock, stir, cover, bring to the boil then simmer for about 12 minutes or until all the moisture has been absorbed and the green lentils are cooked.

3. Add vegetables: Stir in the zucchini, pepper, herbs, balsamic vinegar and passata. Cover and continue cooking gently for 10-12 minutes, stirring occasionally. In the meantime prepare the mushrooms.

4. Fry mushrooms: In a large pan heat 1 tablespoon of the oil, add the mushrooms and cook over a fairly high heat for about 6 minutes or until the moisture has been absorbed and the mushrooms are lightly browned, stirring occasionally. Add the soy sauce and cook for a few more seconds. Stir the mushrooms into the sauce and adjust the seasoning as needed.

How to make bechamel sauce for vegetable and lentil lasagna

1. Make roux: In a saucepan melt the butter, add the flour and whisk until smooth.

2. Add milk: Pour in some of the milk, increase the heat and whisk until the sauce thickens. Add the rest of the milk and continue cooking until the sauce starts bubbling up. Remove from the heat, season lightly and set aside for 5 minutes.

How to assemble the recipe

1. Preheat the oven to 375F/ 190C/ gas mark 5. Lightly grease the bottom of your lasagna dish (20x28 cm/8x11in) and cover with 3 lasagne sheets.

2. Add filling: Spread half of the filling mixture over the top then cover with 3 more lasagne sheets. Add the second layer of the filling mixture.

3. Make ricotta layer: In a bowl combine the ricotta with 6-7 tablespoons of the white sauce, 5-6 tablespoons of finely grated parmesan, nutmeg and salt and pepper to taste. Stir thoroughly and spread this mixture over the lentil sauce.

4. Add white sauce: Cover with the 3 remaining lasagne sheets and spoon the rest of the bechamel over the top ensuring it covers the pasta sheets completely. Scatter the rest of the parmesan (coarsely grated) over the whole thing.

4. Bake in the centre of the oven for 40-45 minutes or until golden-brown on top. If the top starts browning too much cover loosely with tin foil after 30-35 minutes.

5. Serve: Remove from the oven, set aside for 10 minutes then serve.

Serving suggestions

This vegetarian lasagna with lentils contains protein, vegetables and carbs so you can enjoy it simply on its own. If you would to serve it with a side dish, a simple crispy salad or coleslaw are good choices.

How to veganise this recipe

This is easy to do. Simply omit the parmesan cheese from the filling as well as the ricotta layer. Instead spread approx. ⅓ of the white sauce over the top layer of the lentil mixture.

To make a vegan bechamel sauce for lentil lasagna use plant-based spread and plant-based milk (such as oat). Omit the cheese and sprinkle a little onion granules over the top instead for more flavour (this is optional). You could also use a bit of grated vegan cheese.

Top tips

• The filling: Taste the sauce before assembling the lasagne to ensure it is well seasoned.
• Cheese: I used a moderate amount but you can adjust the amount according to your preference.
• Bechamel sauce: The sauce should be quite thick and cover the top of the lasagna evenly.
• Baking: Bake your lasagne with lentils until golden-brown on top. If it starts browning too much cover loosely with foil after about 35 minutes.
• Best served hot.  Leftovers can be refrigerated, covered, for up to 3 days.
• Freeze in an airtight container for up to 3 months.

Reheating

Lentil lasagna tastes delicious the next day too! The best way to reheat it is in a moderately hot oven (180 C), covered (this is important!) for about 30 minutes or until piping hot. Individual portions can be reheated in the microwave.

More vegetarian meals with lentils to try next

• Vegetarian Moussaka (Mushrooms & Lentils)
• Lentil Stuffed Zucchini Casserole
• Lentil Vegetable Shepherd's Pie (Vegetarian)
• Vegan Cabbage Rolls (Mushrooms, Lentils)

See also these other delicious vegetarian dinners including a collection of vegetarian pasta meals.

Recipe

Keep in touch!

Have you made this lentil and vegetable lasagna? I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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