Lentil lasagne

Lentil lasagne

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(10 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

Serves 4

Vegan cooking made easy - this Italian bake uses cauliflower and soya milk for a white sauce and canned lentils as filling

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Healthy
Nutrition info

Nutrition per serving

kcalories
378
protein
19g
carbs
63g
fat
6g
saturates
1g
fibre
10g
sugar
11g
salt
0.3g

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stick, chopped
  • 1 garlic clove, crushed
  • 2 x 400g cans lentils, drained, rinsed
  • 1 tbsp cornflour
  • 400g can chopped tomatoes
  • 1 tsp mushroom ketchup
  • 1 tsp chopped oregano (or 1 tsp dried)
  • 1 tsp vegetable stock powder
  • 2 cauliflower heads, broken into florets
  • 2 tbsp unsweetened soya milk
  • pinch of freshly grated nutmeg
  • 9 dried egg-free lasagne sheets

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Method

  1. Heat the oil in a pan, add the onion, carrot and celery, and gently cook for 10-15 mins until soft. Add the garlic, cook for a few mins, then stir in the lentils and cornflour.
  2. Add the tomatoes plus a canful of water, the mushroom ketchup, oregano, stock powder and some seasoning. Simmer for 15 mins, stirring occasionally.
  3. Meanwhile, cook the cauliflower in a pan of boiling water for 10 mins or until tender. Drain, then purée with the soya milk using a hand blender or food processor. Season well and add the nutmeg.
  4. Heat oven to 180C/160C fan/gas 4. Spread a third of the lentil mixture over the base of a ceramic baking dish, about 20 x 30cm. Cover with a single layer of lasagne, snapping the sheets to fit. Add another third of the lentil mixture, then spread a third of the cauliflower purée on top, followed by a layer of pasta. Top with the last third of lentils and lasagna, followed by the remaining purée.
  5. Cover loosely with foil and bake for 35-45 mins, removing the foil for the final 10 mins of cooking.

Recipe from Good Food magazine, October 2012

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Comments

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IdaSloth's picture
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I made this lasagne yesterday, and I was very surprised off how well it all worked together. Will definitely try this again! I dumped some chunky pieces of butternut squash in the lentil layer. I did not regret that.
Next time I think I will use more tomato sauce for the lentil layer and maybe make the cauliflower layer a bit thicker.

beccyg_83's picture
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I changed the cauliflower purée for a bechamel and added nutmeg, topped with cheese and mixed herbs...looked amazing but we found it really bland and tasteless...it's a shame after quite a bit of work making it and I won't be making it again.

mellalite's picture
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Really nice recipe, I'm a huge fan of lentils so I was really keen to try this recipe out and it did not disappoint. The lentil filling was absolutely gorgeous! The only thing I changed was rather than making the cauliflower purée sauce, I just made a white sauce using olive oil margarine, wholemeal flour and milk and it was lovely. I've still got half of it left over for tea tomorrow night and I'll be making it again soon! :-)

starjumper's picture
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We LOVED this recipe. As we're veggie not vegan we added cheese to the cauli purée and it was delicious, it felt both healthy and indulgent. It's now a regular in our household.

lulujersey's picture
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Bland and boring.....
Have never seen mushroom ketchup so had to leave it out and used broccoli instead of cauliflower. Am sure neither would have made such a difference so as to improve the dish !
Love veggie food but this dish is pretty tasteless ....

annaluing's picture
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I don't use cauliflower because I don't like it. The bechamel for the leeks I make with soya milk with nutmeg and parsley.

I use mushrooms instead of mushroom ketchup, tomato puree instead of stock powder and a good grind of black pepper.

One rather dry disaster has resulted in my precooking the lasagne!
It was a family meal and my children still laugh about it 30 years later :)

annaluing's picture
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......... I also use cheese on top if there are no vegans partaking!

annaluing's picture
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May I suggest leeks for the white layer? They do not need to be blitzed, just sliced finely and sauteed and coated in a white sauce.
I have made this many times for carnivores, vegetarians and vegans; the carnivores never recognise that there is no meat in it!

j_gomperts's picture
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The lentil mixture was okay, but the cauliflower topping was a bit of a let-down. I'd try this with béchamel sauce and grated cheese on top, but I realize it would no longer be suitable for vegans then.

vivaves's picture
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It's intentions are good, and though I'm not vegan, I stuck rigidly to the recipe because I thought it sounded pretty good - I love all the ingredients in it, anyway. I wasn't overly impressed with the result, though - I think I'd have rather stuck with a soy-based white sauce rather than the cauliflower puree - it looked horrible after cooking, all dried up and cracked, and the flavour was too pronounced. The dish was definitely edible, and the lentil mix with the lasagne was nice, but the cauliflower (and I like cauliflower!!) let this recipe down. Won't be making again, but it was ok for a one-off.

pettle's picture
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I made this with great skepticism and it was very good. I put some marigold stock powder in the cauliflower mix and do confess I grated a little bit of cheese on the top. You do have to like veggie food but if you do it is surprisingly good!

katz41's picture

ive made this before now and im repeating it again soon, i was sceptical about the cauliflower layer, but it was delicious!!

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