Red Lentil Lasagne

Red Lentil Lasagne is what you make when you want to please the whole family. Packed with vegetables, lentils and a creamy cheese topping, this comforting and filling meal is so more-ish!

Why You’ll Love This Lentil Lasagne

• KID-FRIENDLY: Lasagne is often found on kids’ menus (along with the other crowd-pleasers such as chicken nuggets, fish fingers, pizza etc). Although this is not a traditional meat lasagne I’m sure it will be just as loved.
• BABY / TODDLER FRIENDLY: Babies and young children love the soft texture of this lasagne and find it easy to eat. Use homemade stock if making for under 1s, to reduce sodium levels.
• MAKE AHEAD: Assemble and then store for up to 2 days in the refrigerator. Alternatively, freeze and bake when needed. Perfect for busy weekday dinners.

Ingredient Information and Alternative Suggestions.

• FLAVOUR BASE: Onion, celery, carrot, garlic, bell pepper and bay leaf.
• RED SPLIT LENTILS: I haven’t tested this recipe with a different lentil variety. Other varieties should work but the cooking time may be longer.
• TOMATO PASTE: Or tomato puree as it is known in the UK.
• PASSATA: I think passata is great to use when cooking for kids. It is beautifully smooth producing less “bits” that kids often complain about. I receive a lot of messages asking me what passata is and where people can find it. Passata is pureed strained tomatoes. I have never had a problem finding it in Australia or the UK, where you can find it in all the major supermarkets. I can’t recall seeing it when I lived in the USA and Canada so it perhaps it isn’t as popular in some countries. If you can’t find it you can just replace it with canned chopped or crushed tomatoes.
• STOCK: Chicken or vegetable stock works great. If making for under 1s then you are best to use homemade or very low sodium stock to keep the sodium levels down
• LASAGNE SHEETS: I used lasagne sheets that require no pre-cooking.
• COTTAGE CHEESE: If you prefer you can replace with ricotta or bechamel sauce.
• GRATED CHEDDAR: Any good melting cheese will work. I like to use a mature cheddar as I feel you need less.

Making the Lentil Filling

1. SAUTE onion, carrot, celery and garlic in olive oil. Cook until golden brown to releases all the flavours from the vegetables, resulting in a rich flavour base.
2. ADD BELL PEPPER and continue to saute, the bell pepper adds further flavour and sweetness.
3. ADD LENTILS, PASSATA, TOMATO PASTE, BAY LEAF and STOCK and stir to combine.
4. SIMMER until soft and reduced. Keep an eye on the mixture and frequently stir, adding more stock as needed.

FUSSY EATING TIP: If your kids are funny about bits in their food then you could try blending the lentil mixture before assembling the lasagne. Alternately, you could blend the vegetables before adding the lentils, passata and stock.

MEAL PREP TIP: Double the lentil part of the recipe, freeze the extra and use it to top pasta or in a lentil pie .

Making the Cheese Topping

Simply blend cottage cheese until smooth. I used a food processor to do this but you could alternatively use a blender or stick (immersion) blender.

Assembling the Lasagne

1. Spread half the lentil mixture to the bottom of a baking dish (approx. 9″ x 7″)
2. Cover with a single layer of lasagne, snapping the sheets to fit.
3. Spread the remaining lentil mixture on top and add another single layer of lasagne
4. Spread the pureed cottage cheese on top.
5. Sprinkle with grated cheddar cheese.

Watch How To Make Lentil Lasagne

Serving Suggeestions

This vegetarian lasagna is delicious on its own, but it also pairs well with all sorts of healthy side dishes. Try serving it with a side salad or some roasted or sauteed vegetables, like this sautéed broccolini.

Storage and Reheating Instructions

This keeps well in both the refrigerator and freezer. Assemble but do not bake, allow to cool before covering, then refrigerate for up to 2 days or freeze for up to 2 months.

Either defrost in the refrigerator overnight or cook from frozen (increase cooking time to around 1 hour, cover with foil and remove in the last 15 mins)

You May Also Like

• Cauliflower Mac and Cheese
• Lentil Burgers
• Curried Lentil Bake

Have you tried this recipe? I love receiving your feedback, please rate and leave a comment below or tag me on Instagram @healthylittlefoodies

*First published 2015. Updated with process shots, ingredient information and a video.