• Skip to main content
  • Skip to primary sidebar
Everyday Healthy Recipes
menu icon
go to homepage
  • Recipe Index
  • About Me
  • Contact
  • Cookie Policy
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About Me
    • Contact
    • Cookie Policy
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Vegetarian/Vegan Meals

    2-Lentil Lasagna Recipe

    June 2, 2019 By Monika Last Updated June 14, 2022 10 Comments

    Jump to 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.

    Side view of lentil lasagne slice on top of plate.

    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).

    Side view of vegetarian lasagna slice on top of plate.

    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.

    Chopped onions and celery in large white shallow dish with wooden spatula.

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

    Ingredients for making lasagna in large shallow pan.

    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.

    Lentil lasagna filling mixture with canned tomatoes in large pan.

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

    Lentil and vegetable lasagne filling with grated cheese in large pan.

    How to make bechamel sauce for vegetable and lentil lasagna

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

    Roux sauce with green whisk in small saucepan.

    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.

    White sauce with green whisk in saucepan on top of rack.

    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.

    Rectangular white dish with 3 sheets of lasagna.

    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.

    Top down view of assembling lasagna.

    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.

    Lasagna with bechamel and grated cheese on top.

    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.

    Top down view of baked lentil lasagne.

    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!

    Side view of lentil lasagne slice on top of plate.

    2-Lentil Lasagna Recipe

    This delicious vegetarian lentil lasagna contains 2 types of lentils as well as a generous amount of vegetables. 
    5 from 4 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: vegetarian
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 10 minutes
    Servings: 6 portions
    Calories: 469kcal
    Author: Monika Dabrowski

    Equipment

    • Large pan with lid
    • Saucepan for cooking the white sauce
    • Lasagna dish (20 x 30cm/8 x 11.5'')

    Ingredients

    • (9 ) lasagne sheets

    For the lasagna filling

    • 5.64 oz (160 g ) red lentils (1 cup) rinsed
    • 3.53 oz (100 g) puy lentils (½ cup) rinsed
    • (3 ) garlic cloves finely chopped
    • (1 ) medium onion finely chopped
    • (1 ) celery stalk finely chopped
    • (1 ) medium carrot peeled, finely diced
    • (1 ) small zucchini finely diced
    • 2.12 oz (60 g) kale finely chopped
    • 1.32 lb (600 g) canned chopped tomatoes or passata
    • (3 tbsp) tomato puree
    • (1⅓ tsp) dried oregano and paprika each
    • (1 tbsp) soy sauce
    • (2 tsp) Worcestershire sauce ensure it's vegan
    • 1.76 oz (50 g) parmesan ensure it's vegetarian, coarsely grated, see *Notes below
    • 1.76 oz (50 g) mature cheddar coarsely grated
    • (2 tbsp) olive oil plus a little for greasing the bottom of the oven dish
    • 1⅔ cups (400 ml) water or vegan 'beef' stock (1 cube)

    For the white sauce

    • (2½ tbsp) butter
    • (2 tbsp) flour
    • 1⅓ cups (320 ml) semi-skimmed milk/low fat

    Instructions

    • Start by making the filling mixture. In a large pan heat up the oil, add the garlic, onion and celery and cook gently for about 3 minutes until softened.
      Add the lentils, carrot, zucchini and kale, stir and cook for a minute.
      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.
      Remove from the heat, stir in the parmesan cheese and adjust the seasoning if needed.
    • Preheat the oven to 375 F/ 190 C/ gas mark 5.  Grease the bottom of a lasagne dish (approx. 20 cm x 30 cm) with a little oil.  Set aside.
    • To make the white sauce in a saucepan melt the butter over a medium heat, add the flour and whisk quickly until smooth.  Pour in some of the milk, increase the heat and whisk until the sauce thickens then add the rest of the milk and whisk until the sauce starts bubbling up.  Remove from the heat, season lightly and set aside for 5 minutes.
    • Assemble the lasagne. Lightly grease the bottom of your lasagne dish and cover with 3 lasagne sheets.
      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. 
      Pour the rest of the bechamel over the top ensuring it covers the pasta sheets completely and scatter the cheddar over the whole thing.
    • Bake the lasagna in the lower part of the oven for 40 minutes. If the lasagna starts browning too much cover loosely after 30-35 minutes.
      Remove from the oven, set aside for 10 minutes then serve.

    Notes

    • 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 lasagne sheets evenly.
    • Lentil sauce: Taste the sauce before assembling the lasagne to ensure it is well seasoned.
    • If you can't find Puy lentils you can use ordinary green lentils or beluga (black) lentils.
    • Use grated mozzarella for the top instead of the cheddar if preferred.
    • I only used oregano and paprika but you can also add basil into the lasagna filling.
    • *If you prefer not to use parmesan cheese use 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 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. Reheat in a microwave.
    • Freeze for up to 3 months.

    Nutrition

    Serving: 1serving | Calories: 469kcal | Carbohydrates: 73g | Protein: 26g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 1002mg | Potassium: 1056mg | Fiber: 17g | Sugar: 10g | Vitamin A: 3434IU | Vitamin C: 33mg | Calcium: 307mg | Iron: 6mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

     

    « Beet Chocolate Muffins with Chocolate Chips
    Caprese Orzo Pasta Salad with Pesto »
    471 shares

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Anne

      August 03, 2021 at 11:41 am

      5 stars
      Great recipe and tasted delicious. I used tomato paste instead of tomato purée because that’s what I had. Replaced the kale with mushrooms. Put a bit of left over passata sauce in it. Will definitely be cooking it again!

      Reply
      • Monika

        August 03, 2021 at 11:24 pm

        Thank you for letting me know! I am glad the recipe worked for you!

        Reply
    2. Kat (The Baking Explorer)

      June 17, 2019 at 8:30 pm

      5 stars
      This look delicious, I have to try it!

      Reply
      • Monika

        June 18, 2019 at 3:56 pm

        Thanks, let me know how it turns out if you do!

        Reply
    3. Zaza

      June 07, 2019 at 2:21 pm

      5 stars
      Oh delicious! I love vegetable lasagna!

      Reply
      • Monika

        June 07, 2019 at 3:15 pm

        Thank you!

        Reply
    4. Balvinder

      June 03, 2019 at 11:56 pm

      Wow!! Lentil lasagna? I’ll have to try out this recipe for myself soon it looks so good!

      Reply
      • Monika

        June 04, 2019 at 5:56 pm

        Thanks Balvinder, let me know how it turns out!

        Reply
    5. JBS

      June 02, 2019 at 2:42 pm

      Really jummy

      Reply
      • Monika

        June 02, 2019 at 7:38 pm

        Thank you!

        Reply

    Primary Sidebar

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about 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.

    Find out more about me →

    Popular Posts

    • Authentic Polish Potato Dumplings (Kopytka)
    • Spinach & Feta Stuffed Sweet Potatoes
    • Mediterranean Vegetable Stew with Beans
    • Leek and Potato Dumpling Stew (Vegan)

    Polish Recipes

    • Authentic Polish Bigos Stew Recipe
    • 6 Pierogi Recipes Plus Tips for Making Pierogi
    • Polish Stuffed Cabbage Rolls (Golabki) in Tomato Sauce
    • Polish Chicken Noodle Soup (Rosol)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • About

    Newsletter

    • Sign Up! for recipe updates

    Contact

    • Contact

    Copyright © 2023 · Everyday Healthy Recipes