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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
Full Recipe
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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.
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 🙂