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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, freezer-friendly meal is one you'll want to make again and again.
If you're after a hearty, veggie-packed family dinner, this Red Lentil Lasagne delivers every time. Love cooking with lentils? You might also enjoy our Red Lentil Curry, Lentil Cottage Pie, Curried Lentil Bake, Lentil Burgers, or even Lentil Pancakes.
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Reasons to Love This Recipe
- Family-Friendly: A comforting, veggie-packed lasagne that appeals to all ages.
- Baby & Toddler Suitable: Soft texture makes it easy to chew; just use low-sodium or homemade stock for little ones.
- Make-Ahead Friendly: Assemble in advance and refrigerate for up to 2 days for a fuss-free dinner later.
- Freezer-Friendly: Great for batch cooking-store portions for quick lunches or busy nights.
- Nourishing Ingredients: Packed with lentils and vegetables, offering plant-based protein and fibre.
Ingredient Information and Alternative Suggestions.
- Flavour Base: Onion, celery, carrot, garlic, bell pepper, and bay leaf.
- Red Split Lentils: I haven't tested other lentil varieties-most should work, but will require longer cooking.
- Tomato Paste: Known as tomato purée in the UK.
- Passata: Smooth, strained tomatoes-ideal for kids who dislike "bits." If unavailable, substitute with canned crushed or chopped tomatoes or tomato sauce (USA)
- Stock: Use vegetable or chicken stock. For babies under 1, opt for homemade or low-sodium stock.
- Lasagne Sheets: I use no-boil lasagne sheets (no pre-cooking required).
- Cottage Cheese: Can be swapped with ricotta or a simple béchamel.
- Grated (shredded) Cheddar: Any good melting cheese works, like mozzarella, or even a combination of cheeses. A little parmesan is also a great way to add extra flavour.
Step by Step Instructions (with Images)
Prepare Fillings
- Sauté Veggies: Cook onion, carrot, celery, and garlic in olive oil until golden. Add bell pepper and cook until softened.
- Add Sauce Ingredients: Stir in lentils, passata, tomato paste, bay leaf, and stock
- Simmer: Cook until lentils are soft and sauce has reduced. Stir often and add more stock as needed.
- Blend Cheese: Blend cottage cheese until smooth using a food processor, blender, or stick (immersion) blender.
Assembly
- Spread half the lentil mixture in a 9" x 7" baking dish.
- Top with a single layer of lasagne sheets, snapping to fit.
- Spread remaining lentil mixture and top with another lasagne layer.
- Top with blended cottage cheese and sprinkle with grated cheese.
Top Tips
- Fussy Eating: If your kids are picky about "bits," try blending the lentil mixture before assembling. Alternatively, blend the vegetables before adding the lentils, passata, and stock for a smoother texture.
- Meal Prep: Double the lentil mixture, freeze the extra, and use it to top pasta or in a lentil pie.
- Customise: Swap or add other veggies like zucchini, spinach, or mushrooms to the lentil mixture for more variety and nutrients.
- Flavour Boost: For extra flavour add a pinch of dried oregano, basil, or smoked paprika to the sauce.
Serving Suggestions
This vegetarian lasagna is delicious on its own, but also pairs perfectly with a variety of side dishes. Try serving it with:
- Fresh side salad with mixed greens, cherry tomatoes, and a light vinaigrette for a refreshing contrast.
- Roasted or sautéed vegetables, like sautéed broccolini, oven-roasted broccoli for added flavour and nutrition.
- Garlic bread or crusty baguette to soak up the delicious sauce.
- A side of steamed green beans or peas for extra green goodness.
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)
Recipe FAQs
Yes, this red lentil lasagne is suitable for babies from around 6 months+, provided they are developmentally ready for solid foods and have either moved beyond purées or are following a baby-led weaning approach.
Here are a few things to consider:
Allergens: This recipe contains egg, dairy, and wheat-all common allergens. Introduce these individually on separate occasions before offering this dish, and monitor for any reactions.
Sodium: Use a homemade or no-added-salt stock/broth, and skip any added salt. You may also want to reduce the amount of grated cheese to keep sodium levels baby-appropriate.
Serving Tips: Let the lasagne properly cool before serving to avoid hot spots. For younger babies, cut into strips they can grasp. For older babies, serve in small bite-sized pieces.
For informational purposes only-each baby develops at their own pace. Make informed decisions for your child and consult a professional for personalised advice.
You can definitely make lentil lasagne with green lentils, but this recipe is developed specifically for red lentils, which cook faster and break down more easily.
If using green lentils, you'll need to adjust the cooking time and may need to add more liquid. The final texture will also be heartier and less soft, which some people may prefer.
More Pasta Recipes To Try
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Red Lentil Lasagne
Equipment
- Food Processor / Blender
Ingredients
- 1 tablespoon Olive Oil
- 1 Celery Stalk (finely chopped)
- 1 Onion (brown, white or red) (finely chopped)
- 2 Carrots (finely chopped)
- 1 Red Bell Pepper (Capsicum) (finely chopped)
- 2 Garlic Cloves (minced)
- 1 Bay Leaf
- 180g (1 cup) Red Split Lentils
- 1 tablespoon Tomato Paste (Puree)
- 500ml (2 cups) Passata *SEE NOTE 1
- 375ml (1½ cups) Vegetable or Chicken Stock (broth) *SEE NOTE 2
- ½ teaspoon Salt *Adjust to suit taste and do not add if making for a baby
- 6 Lasagne Sheets (approx.)
- 300g (1 ⅓ Cups) Cottage Cheese (pureed)
- 60g (1 cup) Cheddar, grated
Instructions
- Heat oil in large saucepan and sauté onions, celery, carrots and garlic on a low heat for 5 mins.
- Add the bell pepper (capsicum) and continue to sauté for a further 5 mins.
- Stir in lentils, tomato puree, passata, bay leaf and one cup of stock.
- Bring to a boil, then reduce the heat and simmer for around 30 minutes, stirring occasionally. Check the mixture periodically, as it may stick to the bottom of some pans-add more stock as needed to prevent it from drying out.
- Pre heat oven to 180℃ / 350℉
- Spread half the lentil mixture to the bottom of a baking dish (approx. 9" x 7")
- Cover with a single layer of lasagne, snapping the sheets to fit.
- Spread the remaining lentil mixture on top and add another single layer of lasagne.
- Spread the pureed cottage cheese on top and then sprinkle the cheddar cheese.
- Bake for 30-40 mins (until fully heated and crispy on top)
Video
Recipe Notes
- If you don't have passata then you can substitute it with canned chopped/crushed tomatoes.
- Use homemade/low sodium stock if serving to baby / young children to reduce sodium levels.
- 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.
Sharon
I made my own cheese sauce as I didn't have any cottage cheese in the fridge, but I have to say that it was so good. Trying to introduce my children to a more varied diet, with less red meat, and this went down well! Thank you!
Amy
Thanks, Sharon, glad the kids approved! This is one of my kids' favourites. Mainly because anything with pasta is a favourite!
Kelly
This might be a dumb question. But do you rinse and boil the lentils first?
Amy
Hi Kelly, yes rinse the lentil before use but no need to boil. You cook the lentils with the vegetable, passata and stock (recipe instruction 2,3 & 4) . Hope that is clearer?
Kylie
Delicious! After many attempts at getting my children to eat lentils, this is the recipe that finally convinced my 4 year old. Thanks!
Amy
Thanks, Kylie! So glad it was a success for you! Comments like this make my day!
Del
Now a firm favourite with all the family. Love this recipe the lasagna is tasty and healthy. Five*****
Amy
Thanks so much Del! Delighted you love it, thanks for taking the time to tell me 🙂
Brooke
Made this tonight, so yummy! ! Husband AND 10 month old daughter approved! Only extra thing I added was Italian seasoning (with no salt) 🙂
Amy
Thanks Brooke, love when recipes are husband and baby approved!
Kylie
I switch the cottage cheese for a homemade cheese sauce but OMG this is the yummiest lasagna I’ve ever had. I make it regularly now.
Amy
Thanks so much, Kylie! This has made my morning!
Jeanne
Do cook the noodles before the oven?
Amy
Hi Jeanne, no I don't pre-cook them.
Kb
I’ve just made a vegan version of this using a vegan friendly white sauce (olive oil or vegan butter, flour and soy milk), and vegan cheese (I used Violife).
I also oven roasted my pepper with an aubergine first, then blitzed them up together so they were less lumpy (but not smooth).
It was delicious and a success with everyone - 1 vegan, 1 vegetarian, 1 pescatarian and 1 omnivore. #awkwardfamily
Amy
Hi Katy, I'm so glad this was a success with your whole family and thanks for your vegan-friendly recipe suggestions. Other readers find this really useful. Thanks again for rating and leaving feedback, it helps a lot.
jenny Wilson
The filling looks fab but the cottage cheese is a disaster ! I have been making lasagnes for years and can easily make a cheesy white sauce which would have been much better - but if using cottage cheeses I would say you'd need to see if it would mix through with milk or something - away to eat it now though !
Amy
Hi Jenny, thanks for the feedback. Sorry you didn't like the cottage cheese. Did you blend it to make it lovely and smooth? I love how simple it is but of course you can use a regular white sauce if you prefer.
Cristin
My 14 month old absolutely loved this dish. I added crumbled tofu to the cottage cheese mixture and spinach to the tomato sauce for more protein and iron since she’s vegetarian. My carnivorous husband was so curious at her reaction that he snuck a piece after dinner. This is definitely a repeat recipe for us-thank you!
Amy
Hi Cristin, Brilliant! Loving the sound of your additions too. I have never worked with tofu before and I love that you can crumble it into this dish 🙂
Rujuta
Hi Amy,
I baked it for 30 to 40 mins.. but my lasagne sheets were a little hard and under cooked.
Can you share some tips so that the sheets get cooked well ?
Thanks,
Rujuta
Amy
Hi Rujuta, I've never had this happen. Did you use lasagne sheets that you don't have to pre boil? Some brands you need to pre cook before assembling.
Was your lentil mixture too dry? Maybe there wasn't enough moisture to soften the sheets?
Perhaps next time you could pre boil your sheets or you could use fresh lasagne sheets.
Hope this helps.
Amy
Rujuta
Thanks for the advice Amy. I will this next time.
Aoife Lyons
This recipe didn't disappoint, my 14 month old loved it! I didn't realise though that you needed to blend the cottage cheese so I ended up using 600g instead of 300g and twas a bit textured. The next time I'll be sure to blend!
Amy
Hi Aoife, so glad this was a hit with your 14 month old. It is something we have often as the boys just love it. I had a look at the recipe and realised that I hadn't make it clear that the cottage cheese should be blended smooth. I've added it now to the ingredient list too and so hopefully it is clearer now. Thanks so much for your feedback, it really helps me.
Georgie
Hi Amy! Is it diced parsley on top in last photo? Cheers x
Amy
Hi Georgie, yes - freshly chopped parsley, more to add colour to the photo than anything else 😉
fh
what does puree mean?
Amy
Hi, sorry that was meant to say tomato puree (or tomato paste depending on where you are from.) Thanks for pointing it out, I've updated the recipe.