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 â…“ 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.Â
Nutritional facts
*First published 2015. Updated with process shots, ingredient information and a video.
Brooke says
Made this tonight, so yummy! ! Husband AND 10 month old daughter approved! Only extra thing I added was Italian seasoning (with no salt) 🙂
Amy says
Thanks Brooke, love when recipes are husband and baby approved!
Kylie says
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 says
Thanks so much, Kylie! This has made my morning!
Jeanne says
Do cook the noodles before the oven?
Amy says
Hi Jeanne, no I don't pre-cook them.
Kb says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
Thanks for the advice Amy. I will this next time.
Aoife Lyons says
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 says
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 says
Hi Amy! Is it diced parsley on top in last photo? Cheers x
Amy says
Hi Georgie, yes - freshly chopped parsley, more to add colour to the photo than anything else 😉