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
- 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.
- ADD BELL PEPPER and continue to saute, the bell pepper adds further flavour and sweetness.
- ADD LENTILS, PASSATA, TOMATO PASTE, BAY LEAF and STOCK and stir to combine.
- 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
- 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.
- 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)
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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
- 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 capsicum (bell) pepper and continue to sauté for a further 5 mins.
- Stir in lentils, tomato puree, passata, bay leaf and one cup of stock.
- Reduce heat and simmer for approx. 30 mins (adding more stock when and if needed)
- Pre heat oven to 180c / 350F / Gas 4
- 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)
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.
Nutritional facts
*First published 2015. Updated with process shots, ingredient information and a video.
Sue
I'm interested in whether anyone has tried this with green lentils. I'm sure I would have to increase the simmer time to fully cook the lentils and the texture wouldn't be as soft. Any tips other than that?
Amy
Hi Sue, yes I'd just increase the simmering time to fully cook the lentils. I'm sure it will be delicious 🙂
Jennifer
Hi, made this recipe tonight and it was delicious. Can I store the leftovers in the refrigerator even though it has already been baked?
Thanks
Amy
Hi jennifer, yes you can 🙂
Jennifer
Thank you x
Laurie Forsman
I have not made this recipe -- yet. I will be making a Christmas lasagne today, adapted of course, since I'm on a special diet. In the U.S we do have what you call "passata", but we call it tomato purée. What you call purée seems to be our tomato paste, which has had most of the water removed. Interesting. I had to look up passata.
Amy
Hi Laurie, I hope you enjoyed the Lasagne. All the different names for ingredients can get confusing!
Stephanie
This looks great! I have a batch of your veggie pasta sauce in the freezer. To save time, could I cook the lentils in that with some extra stock?
Amy
Great idea Stepanie, I think that would work well 🙂
Aimee
Hi, I made this lentil Lasagne tonight with added mushrooms! And it was so yummy, my question is I’ve cooked to much and don’t want it to go to waste, can I freeze this and then re heat it? Or will it not be as nice?
Many thanks
Aimee
Amy
Hi Aimee, yes you can freeze it 🙂 So happy you enjoyed it, mushrooms sound like a great addition.
Hannah Cassidy
I've lost count how many times I've made this now.
So delicious!
Amy
This makes me so happy, thanks Hannah 🙂
Jacinta
Forgot to rate the recipe before!
Just want to say it's YUM. YUM. YUM! Never thought a lentil lasagne could be so tasty! I had a bigger baking dish so I added an extra layer of lasagne sheets too. Had to stop hubby from eating more so we could get two meals out of it! Highly recommend!
Amy
Thank you so much, Jacinta! So glad you enjoyed it 🙂
Sam Rutherford
Hi, how would I freeze and then reheat this please for it to still be good enough to eat
Deb
I don’t have any little ones but I am trying to eat more veg. My Dad who’s 81 liked it too!
Amy
Fabulous! Thanks for the 5 stars 🙂
Rachel
Loved this recipe thank you x
Amy
Thank you Rachel 🙂
Lukas Humbel
I made this for my italian wife, now she wants a divorce.
Amy
Haha! Maybe it should come with a disclosure "Do not make for Italians" 😉
Jenn
So delicious! Really loved this recipe
Amy
Thanks Jenn, so happy you liked it 🙂
Vicki
Thanks for this recipe! Going to make it this weekend for some vegetarian friends. I often use cottage cheese when I make lasagna, but I have never pureed it. I am wondering if this is suggested since the recipe is meant to be little kid friendly or if the smoother texture is creamier/works better. Thanks for any thoughts!
Amy
Hi Vicki, sorry your message got filtered into my spam. I have only ever tried blending it but if you are used to doing it without blending then I'm sure it will work great in this recipe too. Hope you enjoy/enjoyed it 🙂
Elaine
Could you replace lentils with quinoa??
Amy
Hi Elaine, without trying I can't say, sorry. I'm not convinced that quinoa would work well though.
Liga
I have made this lots of times we love it so much. Thank you
Amy
I'm so glad you love this, thanks for taking the time to let me know 🙂
Gemma Paddock
Great recipe 1st time I have made lentil lasagna my boys loved it. I cooked the lentils longer as they still seemed a little firm. Are the meant to stay in shape with a bite or more mushy?
Many Thanks
Amy
Hi Gemma, glad the boys enjoyed it and thanks for taking the time to rate and leave feedback. Did you use red split lentils? If so they should be mushy. Other lentils would need a longer cooking time and will stay firmer.
Haley
This is another of my toddler's favourite meals - one that he's been eating since we started baby led weaning. He always eats it, thanks Amy 🙂
I love that it has lots of veg, plus protein, carbs and dairy all in one dish. I sometimes add mince and any veggies that need using up. Leftovers freeze/defrost really well so a great standby meal too. Husband and I usually finish it so rarely have leftovers!
Amy
Great to hear, Haley. One of our favs too 🙂
Hananja
A favourite recipe when feeding a crowd. Easy, tasty and affordable!
Amy
Thanks, Hananja 🙂
Dawn Coombe
This was an easy recipe to follow and absolutely delicious. I loved the cottage cheese topping idea. It makes making lasagne much simpler. My family prefer this lentil version to the meat version.
Amy
Thanks Dawn, love that you love this! Thanks for taking the time to write such a lovely comment 🙂
Amanda Lavelle
Hi! Might be a silly question but do you have to cook the lasagna noodles first?
Amy
Hi Amanda, No need to cook before hand 🙂