This nutritious, creamy vegetarian lentil lasagne contains 2 types of lentils as well as a bit of ‘hidden’ kale. It is super easy to make, hearty and filling and above all – delicious!
This vegetarian lentil lasagne contains a moderate amount of cheese so it’s low in fat yet rich and creamy thanks to the lentil filling. It contains a handful of ingredients so preparation is very quick and uncomplicated.
What lentils to use in lentil lasagne
I used a combination of red and green puy lentils (ordinary green lentils will do too). The red lentils add richness and thicken the sauce while the green lentils keep their shape throughout cooking adding texture.
This combination of green and red lentils creates quite a ‘meaty’ filling, and you won’t miss the real thing!
Lentils are a super convenient ingredient as they do not need pre-soaking or precooking. Simply stir into the sauce together with the other ingredients and cook until soft (see Instructions).
You may also like this easy fish stew with red lentils and curried lentils with coconut milk and vegetables.
Equipment you’ll need
- Kitchen scales/measuring cup
- Cutting board, knife and grater
- Large pan and spatula
- 20×30 cm lasagna dish
How to make kale lentil lasagne: step-by-step
1.In a large pan heat up the oil, add the bay leaf, garlic and onions and cook gently for about 3 minutes.
1
2. Add in the lentils, spices, seasoning, kale, chopped tomatoes, passata and water. Stir, cover and let the mixture simmer away for about 35 minutes or until the sauce has thickened and the red lentils are fully cooked. Don’t forget to stir the mixture occasionally to prevent it sticking to the bottom of the pan.
2
3. Stir in the parmesan cheese, adjust the seasoning if needed and make your bechamel sauce.
3
How to make easy bechamel sauce for lasagne
Once the lentil sauce is ready make the white (bechamel) sauce. For this vegetarian lasagne I have adapted my 3-ingredient simple white sauce recipe. It takes minutes to prepare.
4. In a saucepan melt the butter, add the corn flour and whisk together until smooth. 5. Pour in the milk, increase the heat and whisk until the sauce thickens and starts bubbling up. Remove from the oven, season lightly and spoon over the lasagne (see below).
-
- 4
-
- 5
How to assemble lentil lasagna with kale
You can now put the lasagne together.
6. Lightly grease the bottom of your lasagne dish (20 cm x 30 cm) and cover with 3 lasagne sheets.
6
7. Add half of the sauce, smooth out and cover with 3 more lasagne sheets. Create another layer of sauce and lasagne sheets.
7
8. Sprinkle the cheddar cheese over the top, pour over the white sauce and bake in a preheated oven for one hour. Half way through cover loosely with paper to prevent the lasagne browning too much.
8
Top tips for making lentil lasagna recipe
- Lentils: I used a combination of red and Puy lentils. If you can’t find Puy lentils you can use ordinary green lentils.
- Spices: I only used oregano and paprika but you can also use basil or thyme if you like. Use a combination of these spices or just one of them. Entirely up to you.
- 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.
- Lentil sauce: Taste the sauce before assembling the lasagne to ensure it is well seasoned.
- Best served immediately. Leftovers can be refrigerated for up to 3 days. Reheat in a microwave.
- Freeze for up to 3 months.
More vegetarian pasta casseroles
- Easy Eggplant Pasta Bake with Chickpeas
- Pasta Bake with Fennel and Cherry Tomatoes
- Healthy Tomato Bean Pasta Bake
Check out also this collection of over 12 healthy vegetarian pasta meals.
KEEP IN TOUCH!
Have you made this lentil lasagna with kale? 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!
Lentil Kale Lasagne Recipe
Ingredients
- 9 lasagna sheets
For the lasagna filling
- 1 cup red lentils rinsed
- 1/2 cup green puy lentils or ordinary green lentils
- 100 g kale finely chopped
- 4 garlic cloves finely chopped
- 1 large onion finely chopped
- 400 g 1 can chopped tomatoes
- 500 g tomato passata
- 70 g each: coarsely grated parmesan and mature cheddar cheese ensure the parmesan is vegetarian
- 1 bay leaf
- 1 tbsp each: dried oregano and paprika
- 2/3 tbsp coarse sea salt plus plenty of pepper
- 3 tbsp olive oil plus 1 tsp for greasing the lasagna dish
- 420 ml water
For the white sauce
- 2 tbsp butter
- 1.5 tbsp corn flour
- 180 ml semi-skimmed milk/low fat
Instructions
- In a large pan heat up the oil, add the bay leaf, garlic and onion and fry for 3 minutes until softened. Add the lentils, kale, tomatoes and passata, seasoning and spices, most of the water, stir and cover. Simmer for about 35 minutes or until the sauce has thickened and the red lentils are fully cooked, stirring often. Remove from the heat, stir in the parmesan and add the rest of the water. Adjust the seasoning if needed.
- Preheat the oven to 375 F/ 190 C/ gas mark 5. Grease the bottom of a rectangular lasagne dish (approx. 20 cm x 30 cm) with 1 tablespoon of oil. Set aside.
- To make the white sauce in a saucepan melt the butter over a medium heat, add the corn flour and whisk quickly until smooth. Pour in the milk, increase the heat and whisk until the sauce thickens and starts bubbling up. Remove from the heat, season lightly and set
aside. - Assemble the lasagne. Cover the bottom of the lasagne dish with 3 lasagne sheets. Pour in half of the lentil sauce and smooth out. Place 3 more lasagne sheets over the top pressing in gently and cover with the rest of the sauce. Cover with the 3 remaining sheets, press gently, pour over the white sauce and sprinkle the cheddar over the top.
- Bake in the middle of the oven for 1 hour. Half way through cover the lasagne loosely to prevent it browning too much.
- Remove from the oven, set aside for 5 minutes and serve.
Notes
- Lentils: I used a combination of red and Puy lentils. If you can't find Puy lentils you can use ordinary green lentils.
- Spices: I only used oregano and paprika but you can also use basil or thyme if you like. Use a combination of these spices or just one of them. Entirely up to you.
- 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.
- Lentil sauce: Taste the sauce before assembling the lasagne to ensure it is well seasoned.
- Best served immediately. Leftovers can be refrigerated for up to 3 days. Reheat in a microwave.
- Freeze for up to 3 months.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
This look delicious, I have to try it!
Thanks, let me know how it turns out if you do!
Oh delicious! I love vegetable lasagna!
Thank you!
Wow!! Lentil lasagna? I’ll have to try out this recipe for myself soon it looks so good!
Thanks Balvinder, let me know how it turns out!
Really jummy
Thank you!