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Red lentil lasagne. A delicious vegetarian lasagne perfect for kids and baby-led weaning.

Red Lentil Lasagne

A dish that can be enjoyed by the whole family. Great for baby-led weaning.
Course Main Meal
Cuisine Modern
Keyword Lentil Lasagne
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 6
Calories 340kcal


  • Food Processor / Blender


  • 1 tbsp 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 tbsp 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


  • 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)


  1. If you don't have passata then you can substitute it with canned chopped/crushed tomatoes.
  2. Use homemade/low sodium stock if serving to baby / young children to reduce sodium levels.
  3. 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 Information is a ROUGH guide only, calculated using an online nutrition calculator. 


Serving: 10f 6 | Calories: 340kcal | Carbohydrates: 47.1g | Protein: 19.6g | Fat: 8.5g | Cholesterol: 17.7mg | Sodium: 438.5mg | Sugar: 10g