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Lasagne with Lentils

Name: Lasagne with Lentils
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Lasagne with Lentils
Ingredients: 250g dried red lentils; 1 onion; 2 garlic cloves; 2 carrots; 800g tinned chopped tomatoes; 2 tablespoons tomato puree; 1 teaspoon dried oregano; 1 vegetable stock cube; 250g lasagne sheets; 500g white sauce; 100g grated cheddar cheese

Lasagne with Lentils is a hearty and satisfying vegetarian version of the classic Italian dish. This recipe uses red lentils to create a thick sauce that everyone will love. It is easy to prepare and makes a wonderful mid week meal for the whole family. You can serve it with a fresh side salad or some garlic bread for a complete dinner.

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What is good about lasagne with lentils

This recipe is perfect because it replaces meat with nutritious lentils while keeping all the classic flavours. Lasagne with lentils is a budget friendly way to feed a large group of people without needing expensive ingredients. The red lentils cook quickly and create a texture that is very similar to traditional mince. It is a great way to eat more vegetables and legumes in a familiar and comforting format.

Step by step: lasagne with lentils

Step 1

Preparing the base: Fry the onion, garlic and carrots in a pan with a little oil until they are soft. Stir in the red lentils and tomato puree to coat the vegetables well.

Step 2

Simmering the sauce: Add the chopped tomatoes, oregano and vegetable stock to the pan. Let the mixture simmer for twenty minutes until the lentils are tender and the sauce has thickened.

Step 3

Building the layers: Spoon a layer of the lentil mixture into the bottom of a baking dish. Top with lasagne sheets and a layer of white sauce, then repeat these layers until all ingredients are used.

Step 4

Baking the dish: Finish with a final layer of white sauce and a generous sprinkle of cheddar cheese. Bake the lasagne with lentils in the oven at 200C for thirty minutes until the top is golden and bubbling.

Good advice for lasagne with lentils

If you want to save time, you can prepare the lentil sauce a day in advance and store it in the fridge. This allows the flavours to meld together and makes the final assembly much faster on a busy evening. Make sure to use enough white sauce between the layers to keep the pasta sheets moist and tender during the baking process.

You can also experiment with different cheeses like parmesan or mozzarella to change the flavour profile of your lasagne with lentils. Adding a pinch of chilli flakes to the tomato sauce can give the dish a subtle warmth if you enjoy a little spice. Always let the dish rest for a few minutes after taking it out of the oven to make it easier to slice into neat portions.

You might also enjoy barbecued roast pork with crackling, vegetarian patties or prawn roulade.

Ingredients

servings

Adjust quantity

250 g dried red lentils
1 onion
2 garlic cloves
2 carrots
800 g tinned chopped tomatoes
2 tablespoons tomato puree
1 teaspoon dried oregano
1 vegetable stock cube
250 g lasagne sheets
500 g white sauce
100 g grated cheddar cheese

Cooking time

Nutrition information

NUTRITIONper serving

Energy:3017 kJ / 721 kcal
Fat:22 g
- of which saturates:11 g
Carbohydrates:88 g
- of which sugars:12 g
Protein:34 g
Fibre:15 g
Salt:850 mg

You can keep the leftovers in a sealed container for up to three days. This lasagne with lentils tastes even better the next day as the flavours have more time to develop. Simply reheat a portion in the oven until it is piping hot throughout.

Can I use green lentils for this Lasagne with Lentils recipe?

Red lentils are preferred because they break down and create a smooth sauce texture. If you choose green lentils, you will need to boil them separately before adding them to the sauce. This change will give the lasagne with lentils a much firmer and nuttier bite.

What is the best way to prevent the pasta from being hard?

Ensure there is enough liquid in your sauce so the pasta sheets can absorb it while cooking. The lentil mixture should be slightly runny before you put the dish into the oven. Covering the dish with foil for the first half of the baking time also helps keep the moisture inside.