Easy Lentil And Veggie Lasagne
Do you miss lasagne but don’t want to feel weighed down by the traditional heavy dish? We’ve got just the solution – this delicious and easy lentil and vegetable lasagne! Packed full of veggies, it’s a great way for everyone to get their daily servings of vegetables. Plus, its lentil base makes it an even healthier alternative that does not compromise on flavour. And so much easier than making a classic lasagne… using tinned green lentils! You’ll love this healthy twist on your regular comfort food favourite, no matter if it’s dinner tonight or lunch tomorrow. Try making this fan favourite today and experience all the taste without any hefty prep time.
Vegetarian Lentil Lasagne
Finding lentil lasagne recipes that are flavourful and nutritious can be a challenge – but not anymore! Lentil and veggie lasagne are the answer. Packed with lentils, vegetables, melty cheese and perfectly cooked lasagna sheets, this crowd-pleasing dish has all the deliciousness of traditional lasagna and fewer calories. You can even switch up the lentil-veg filling with whatever veggie you have on hand without compromising on taste or texture and make this lentil lasagne your own!
Handy tip: Prepare Ahead!
The great thing about lasagne you can make it well in advance and freeze it. I freeze them in foil containers with lids and have them for days when I don’t feel like cooking.
What type of lentils
Making lasagne isn’t a dinner quick to make, but using tinned lentils makes the process so much quicker! I used green lentils for this recipe, but you can use other varieties, like brown lentils or red lentils.
Lasagne sheets
When making lasagna, it’s important to choose the right kind of sheets for the perfect dish. For classic lasagne, a no-boil sheet like oven-ready lasagne pasta is ideal. These sheets don’t require pre-cooking and can be baked directly in your lasagne, simplifying the preparation process. If you prefer a chewier texture, opt for traditional sheets that have to be boiled beforehand. You can also experiment with other types of sheets, such as spinach or squid ink, for exciting variations. Whichever type you choose, make sure you always use fresh ingredients to get the best flavour!
How many layers for a lasagne
For this recipe, I did the following:
2 layers of lentil tomato mix
2 layers of cheese sauce
3 layers of lasagne sheets
Start with the lentil mix, lasagne sheets, cheese sauce, lasagne sheets, lentil mix, lasagne sheets, cheese sauce and top with grated cheese.
Ingredients
For 6- 8 portions of lasagne, you will need the following ingredients:
- 2 Celery Sticks (Finely Chopped)
- 3 tbsp Tomato Puree
- 1 400g Tinned Tomatoes
- 2 400g Tinned Lentils
- 1 tsp Smoked Paprika
- 1 tbsp Tomato Ketchup
- 1 tbsp Bouillion Powder (or stock cube)
- ½ tsp Ground Ginger
- ½ tsp Cayenne Pepper
- ½ tsp Tumeric
- 3 Cloves of Garlic (chopped)
- 1 tsp Black Pepper
- 100 g Cheese (Grated)
- 1 Onion (Finely Chopped)
- 2 tbsp Vegetable Oil
- 12Â Lasagne sheets
- 1 tsp Mixed Herbs
Cheese Sauce
- 40 g Butter
- 2 tbsp Vegetable Oil
- 4 tbsp Corn Flour
- 250 g Cheese (Grated)
- 1 tsp English Mustard
- Salt and Pepper
How to make lentil lasagne
Storage
Lasagna will keep for up to three days when properly stored. Be sure to cover the dish with aluminium foil or plastic wrap before refrigerating. If freezing your lasagna, allow it to cool completely before wrapping it tightly and placing it in the freezer for up to three months. When ready to reheat, thaw it in the refrigerator before transferring it to the oven or microwave. Enjoy!
Easy Lentil And Veggie Lasagne
Ingredients Â
- 2 Celery Sticks (Finely Chopped)
- 3 tbsp Tomato Puree
- 1 400g Tinned Tomatoes
- 2 400g Tinned Lentils
- 1 tsp Smoked Paprika
- 1 tbsp Tomato Ketchup
- 1 tbsp Bouillion Powder (or stock cube)
- ½ tsp Ground Ginger
- ½ tsp Cayenne Pepper
- ½ tsp Tumeric
- 3 Cloves of Garlic (chopped)
- 1 tsp Black Pepper
- 100 g Cheese (Grated)
- 1 Onion (Finely Chopped)
- 2 tbsp Vegetable Oil
- 12 Lasagne sheets
- 1 tsp Mixed Herbs
Cheese Sauce
- 40 g Butter
- 2 tbsp Vegetable Oil
- 4 tbsp Corn Flour
- 250 g Cheese (Grated)
- 1 tsp English Mustard
- Salt and Pepper
InstructionsÂ
- Boil some water in the kettle and keep aside.
- Heat the oil in the frying pan and fry the onions and garlic on medium heat until they become soft. Add the black pepper.
- Add the tomato puree and mix through then add the tinned lentils, tomatoes and celery and mix together. Add some water from the kettle to loosen the sauce but not too runny.
- Add the powdered stock, paprika, ginger, cayenne pepper, turmeric and tomato ketchup. Bring to the boil, then simmer for 10 minutes.
- Preheat oven to 180℃ Fan/200℃/400℉
- Meanwhile, make the cheese sauce. Heat the oil and butter in a saucepan until melted, and add the corn flour. Using a whisk, mix quickly and slowly add some warmed milk. Keep mixing until thickened like sauce and take off the heat. Add the mustard, salt and pepper and grated cheese. Mix through. If it feels a bit thick add some more milk.
- Place half of the lentil mixture on the bottom of the oven-proof dish and spread it out. Put the lasagne sheet on top but not overlapping. You may need to break some, so they fit.
- Next, add a layer of cheese sauce and spread it out, covering the sheets. Add another layer of lasagne sheets.
- Add the remainder of the lentil mix and spread out again and add the last layer of lasagne sheets. Top with the final layer of cheese sauce and sprinkle the top with grated cheese.
- Bake in the oven for 40 minutes.
