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Red Lentil Lasagne Cooked with Portion Being Removed.
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5 from 70 votes

Red Lentil Lasagne

Packed with vegetables, lentils, and a creamy cheese topping, this comforting lentil lasagne is one you'll want to make again and again.
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Course: Main Meal
Cuisine: Modern
Servings: 6
Calories: 340kcal
Author: Amy

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

Notes

  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. 

Nutrition

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