Red Lentil Lasagna

Servings: 4


For the cheese sauce

For the filling

1 medium, finely diced
2, crushed
1 large, chopped into 1cm cubes
1 large, chopped into 1cm cubes
720g (1.5 lb)
Pure Tomato Sauce Or Crushed Tomatoes
190g (6.7 oz)
375ml (12.6 fl oz)
6 (approx)
Gluten free or regular lasagna sheets/noodles

For the topping

115g (4oz)
Vegan shredded cheese or slices



To make the cheese sauce: in a medium saucepan on a low heat, combine all sauce ingredients (using a metal whisk to remove any lumps if needed).


Heat the mixture for about 10 minutes, stirring frequently, until it thickens and resembles cheese sauce. Remove from the heat and set aside.


To make the filling: preheat your oven to 175°C/350°F/Gas 3. Heat the olive oil in a large saucepan on a medium heat. Add the diced onion and sauté for 5 minutes until soft, stirring regularly.


Add garlic, courgette and red pepper and sauté for a further 5 minutes, continuing to stir.


Pour in the tomatoes, lentils, stock and dried herbs. Increase the heat to bring the mixture to a boil, then reduce the heat and cover with a lid.


Simmer for about 20 minutes, or until the lentils are completely soft.


To assemble: Pour the tomato/lentil filling into a deep ovenproof dish (just enough to cover the bottom of the dish).


Cover this with 3 of the lasagna sheets/noodles, and pour half the cheese sauce over these evenly. (If your cheese sauce has become too thick while you’ve been making the tomato/lentil filling, simply reheat it very gently or thin it out with a small amount of water.)


Repeat the process, using all the remaining tomato/lentil filling, the remaining 3 lasagna sheets and the remaining cheese sauce.


Sprinkle cheese shreds over the top, and cover the dish in foil.


Bake for 15 minutes in the oven, remove the foil and bake for a further 15 minutes until cheese/cheese sauce is golden.


Serve with your favourite salad for a hearty, protein-packed dinner!


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