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Lentil lasagne

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Prep time Cook time Difficulty Views Rated (0) Recipe #
10m 1h 30m 3-Medium 3165
Not tried yet
Added by claire on 5 March 2008
logancm forked this on 6 May 2012 (8 descendants)

Description (Some HTML is OK)

Tasty tasty lasagne for vegetarians. This is my daughters favourite recipe and she will happily gobble it down night after night.


Makes 6 servings

  • For the lentils
  • 1 generous tbsp olive oil
  • 1 onion
  • 1 clove garlic
  • 1 small carrot
  • 1 red or yellow pepper
  • 1 courgette
  • 1 stick celery
  • 3-4 mushrooms
  • ½ pint red lentils
  • 1 and ½ pint water
  • 1 chicken or veg stock cube
  • 1 bay leaf
  • For the cheese sauce
  • 1 pint milk
  • 1 heaped tbsp flour
  • 1 heaped tbsp butter or margarine
  • Some cheddar and parmesan
  • Lasagne sheets

Preparation (Some HTML is OK)

Dice the onion, garlic and all the veggies. I cut them up pretty small but you can go for an easier, chunkier version. Heat the oil in a big saucepan and gently fry the onions for a few minutes. Chop the veggies one by one and add them to the pan. When they're all in, give them a stir and sweat for 3 mins. Add the red lentils, stir thoroughly and then add the water. 1.5 pints seemed about right but you will need to keep checking that its not getting too dry. Crumble in the stock cube and add the bay leaf. Bring to the boil and boil on quite a high heat for 10 mins. Then turn the heat right down and simmer for about 1/2 hour. When it is cooked it should be sludgy and thick. Remove the bay leaf.

While this is cooking make the cheese sauce. Put the cold milk, butter and flour in a saucepan. Turn the heat up to max and bring to the boil. While it is heating up you need to be stirring constantly with a plastic whisk. Turn the heat off and add some grated cheddar and a little grated parmesan. Keep a little of both cheeses aside to put on the top of the lasagne.

In a large rectangular dish layer up the lasagne in the order - lentils, lasagne sheets, cheese sauce. Do this 3 times. Top with some grated cheese.

Cook for 40 mins in a preheated oven at 180'c. Cheese should be turning brown on top.

Makes 6-8 portions. Can be cut into individual portions when cold, frozen and then microwaved for an easy tea.

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Photos by claire (1)