Vegetable and lentil lasagne

Vegetable and lentil lasagne

Perfect for winter time, this vegetable-packed lasagne is the ideal tasty family meal.

  • Serves: 8


  • 1 bunch spinach
  • 2 medium carrots, peeled and sliced
  • 1 onion, chopped
  • 12 lasagne sheets, pre-cooked
  • 350ml tomato purée
  • 400g mozzarella cheese
  • 475ml cooked lentils
  • 2ml dried basil
  • 2ml dried oregano
  • 250ml cheddar cheese, grated
  • 60ml parmesan cheese grated


  1. Wash and steam spinach until it is just limp.
  2. Drain spinach and chop it.
  3. Spread the tomato purée on the bottom of a lasagne pan.
  4. Add a layer of lasagne sheets, and cover with more sauce.
  5. Sprinkle with one-third of the mozzarella cheese, one-third of the lentils and one-third of the chopped spinach on top.
  6. Sprinkle some of the basil and oregano on top.
  7. Continue layering lasagne, sauce, cheese, lentils, spinach and seasoning.
  8. Finish with a layer of lasagne, cover with sauce. Sprinkle with grated cheeses and the last of the basil and oregano.
  9. Bake at 180°C for 30 to 45 minutes.

Image courtesy of pykmi/Flickr

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