Lentil & Vegetable Lasagne

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Who doesn’t love comfort food especially when it involves the word lasagne. Now this lentil and vegetable lasagne is certainly not the original meaty, cheesy dish that we all love but it is a great alternative.

The combination of soft lentils with a rich tomato sauce and creamy ricotta cheese will have you asking for a second serving. It’s also totally ok since there are so many vegetables jam packed into this dish. But I promise even those picky eaters won’t be able to tell.

This Lentil and vegetable lasagne is easily prepared and is enjoyed by everyone in the family. You can easily make a big batch and pop half in the freezer. Just simply defrost and reheat when you need something quick.

Important Notes on the Ingredients

• Lentils: brown lentils are perfect for this dish. If lentils aren’t usually in your food, I would highly recommend placing the lentils in some water the night before and allowing them to soak. This will make them easier to digest.
• Diced Tomatoes: the basis of all tomato pasta sauce. I use canned tomatoes without draining them but you can also use some fresh tomatoes and cook them down until they are a sauce (this will just take a lot longer).
• Lasagne sheets: both fresh and dried lasagne sheets work perfectly. Fresh sheets cook faster in the oven.
• Ricotta Cheese: this protein rich cheese is a healthier option to the normal Béchamel Sauce. If you have time or the desire for a more rich lasagne, you can easily make some Béchamel Sauce instead.

If you are beginner or a pro to adding lentils into your diet, this dish is perfect for you. It’s simple, tasty and so versatile. Let me know in the comments below what vegetables you added into your lasagne and how it turned out! 

Lentil & Vegetable Lasagne

Recipe by jena@jenas.kitchen

0.0 from 0 votes

A hearty, tomato lentil & vegetable lasagne that is simple to create and enjoyed by everyone.

Course: Eating Healthy

Servings

Adjust servings

+

–

6

Adults

Prep time

10

minutes

Cooking time

45

minutes

Calories

837

kcal

Total time

55

minutes

Ingredients

• 1 1 Onion diced

• 3 cloves 3 Garlic minced

• 1 1 Carrot grated

• 1 1 Zucchini grated

• 200 g 200 Mushrooms grated

• 800 g 800 Diced Tomatoes

• 1 cup 1 Vegetable Stock

• 1 cup 1 Lentils brown, green or red

• 1 1 Eggplant

• 200 g 200 Baby Spinach Leaves

• 6 6 Lasagne Sheets

• 1 1 tub Ricotta Cheese

• 100 g 100 Cheese grated

• 1 1 large pinch Salt & Pepper

• 2 tsp 2 Paprika

• 2 tsp 2 Italian herbs

• 1 tsp 1 Olive Oil

Directions

• Preheat oven to 180 degrees.
• Thinly slice eggplant long ways. Place into a sieve and sprinkle with a little bit of salt. Make sure you leave in sink as the eggplant will sweat.
• In a deep saucepan, heat olive oil on a medium heat. Add in brown onion and garlic. Cook until translucent.
• Add in grated carrot, zucchini, mushrooms, salt and pepper, paprika and mixed herbs. Stir and cook until slightly soft.
• Add in diced tomatoes, tomato paste and vegetable stock. Bring to boil and allow to simmer.
• Add in lentils and allow to cook until almost soft.
• Once lentils are ready, add in baby spinach. Allow to cook for 2-3 minutes or until the spinach has slightly broken down.
• Start to prepare lasagne. In a large baking dish, cover bottom with a thin layer of tomato mixture then add a layer of lasagne sheets.
• Add in more tomato lentil sauce and then a few tablespoons of ricotta, spread around. Add a layer of eggplant and then a layer of tomato lentil sauce.
• Continue this pattern until the dish is full and finish with a tomato lentil sauce layer.
• Sprinkle with grated cheese and place into the oven for 30 minutes or until the lasagne sheets are soft and the cheese is golden brown.
• Serve immediately and enjoy!

Notes

• You can easily add in other vegetables that you may have in the house. I also love to grill some capsicum and use it as a layer as well.
• This meal can be frozen. I usually slice it up into appropriate portions and place in containers. When ready to eat it, allow to defrost and reheat in the oven until at the right temperature.
• You can easily serve this with a fresh garden salad on the side.

Nutrition Facts

• Serving Size: 1
• Calories: 837kcal
• Fat: 42g
• Saturated Fat: 20g
• Polyunsaturated Fat: 17g
• Cholesterol: 189mg
• Sodium: 2015mg
• Carbohydrates: 63g
• Fiber: 14g
• Sugar: 21g
• Protein: 58g