2-Lentil Lasagna Recipe

This delicious vegetarian lentil lasagna contains 2 types of lentils as well as a generous amount of vegetables.  It's super easy to make, hearty, filling and nutritious, perfect as a family meal.

This vegetarian lentil lasagna is bursting with flavour thanks to the amount of vegetables it contains as well as the richness of the tomato sauce. It's finished off with a 3-ingredient simple white sauce and a small amount of cheddar cheese to ensure the top is golden and crispy.

Lentil lasagna ingredients and substitutions

The filling

• Lentils: see details below.
• Vegetables.
• Canned tomatoes: you can use passata instead.
• Herbs.
• Soy sauce and vegetarian Worcestershire sauce: add more depth of flavour.
• Vegetarian parmesan.
• Oil.
• Water: or vegan stock.

The bechamel

• Milk.
• Flour.
• Butter.
• Cheese: use cheddar or mozzarella.

How to veganise this recipe

This is easy to do. Simply omit the parmesan cheese from the filling and use vegan stock rather than water for a richer flavour.

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.

What lentils to use

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

This combination of green and red lentils creates quite a ‘meaty’ filling, and you won’t miss the real thing (you might also like my vegan lentil ragu)!

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 this dish covered

You can if this is your preferred method though it's not necessary.  If you would like to cover your lentil lasagna I recommend cooking it in the centre of the oven at 200 C/gas mark 6 for about 20 minutes.  After that remove the foil and continue cooking for another 15-20 minutes until the top has browned.

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

How to make lentil lasagna filling mixture

1.In a large pan heat up the oil, add the garlic, onion and celery and cook gently for about 3 minutes until softened.

2. Add the lentils, carrot, zucchini and kale, stir and cook for a minute.

3. Stir in the chopped tomatoes, tomato puree, oregano, paprika, pepper, soy sauce, Worcestershire sauce and water/stock. Cover, bring to the boil and let the mixture simmer away for 20 minutes.  Don’t forget to stir it occasionally to prevent it sticking to the bottom of the pan.

4. Remove from the heat, stir in the parmesan cheese (if using), adjust the seasoning if needed and make the bechamel sauce.

How to make bechamel sauce for vegetable and lentil lasagna

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

2. 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 and the sauce starts bubbling up. Remove from the oven, season lightly and set aside for 5 minutes.

How to assemble the recipe

1. Lightly grease the bottom of your lasagna dish (20 cm x 30 cm) and cover with 3 lasagne sheets.

2. Cover with half of the filling mixture and drizzle half of the bechamel sauce over the top. Cover with 3 more lasagne sheets and add the rest of the filling mixture then place the final 3 lasagne sheets on top.

3. Pour the rest of the bechamel over the top ensuring it covers the pasta sheets completely and scatter the cheddar over the whole thing.

4. Bake in the lower part of the oven for 40 minutes. If it starts browning too much cover loosely after 30-35 minutes.

Remove your vegetarian lasagna with lentils 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, though, crispy salad is a good choice.

Is lentil lasagna healthy

Yes, it is! Lentils contain half the calories of beef but you can reduce the calories further by omitting the cheese and enjoying this recipe vegan.

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 lasagna sheets evenly.
• If you prefer not to use parmesan cheese use vegetable/vegan stock instead of water and do not season the filling mixture until it's cooked so you can taste it and decide if it needs more salt (add plenty of pepper though).
• It is important to bake your lentil lasagna in the lower part of the oven so it doesn't brown too quickly.
• Best served hot.  Leftovers can be refrigerated 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.

You might also like

• Easy Eggplant Pasta Bake
• Vegetarian Moussaka (Mushrooms & Lentils)
• Vegetarian Stuffed Zucchini Casserole
• Lentil Vegetable Shepherd's Pie (Vegetarian)
• Tofu Bolognese Sauce Recipe

Check out also this collection of over 12 healthy vegetarian pasta meals.

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!

Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!