Lentil lasagne

Lentil lasagne

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(21 ratings)

Prep: 15 mins Cook: 1 hr, 15 mins

Easy

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

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

Nutrition: per serving

  • kcal378
  • fat6g
  • saturates1g
  • carbs63g
  • sugars11g
  • fibre10g
  • protein19g
  • salt0.3g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 carrot, chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 celery stick, chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 garlic clove, crushed
  • 2 x 400g cans lentils, drained, rinsed
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 1 tbsp cornflour
  • 400g can chopped tomato
  • 1 tsp mushroom ketchup
  • 1 tsp chopped oregano (or 1 tsp dried)
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 tsp vegetable stock powder
  • 2 cauliflower heads, broken into florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 2 tbsp unsweetened soya milk
  • pinch of freshly grated nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 9 dried egg-free lasagne sheets

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.

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Comments, questions and tips

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annaluing
15th Nov, 2012
5.05
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
18th Oct, 2012
5.05
......... I also use cheese on top if there are no vegans partaking!
annaluing
18th Oct, 2012
5.05
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
17th Oct, 2012
1.05
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
10th Oct, 2012
3.05
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
6th Oct, 2012
4.05
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
14th Jul, 2014
ive made this before now and im repeating it again soon, i was sceptical about the cauliflower layer, but it was delicious!!
Lindsay99
5th Jul, 2015
4.05
As a vegan, it's always good to try new ideas.... I agree, it was a little bland, so I added yeast flakes to the cauliflower cheese purée. To the lentils I added red wine, additional garlic and some soya sauce. Delicious!!! I also topped with vegan Parmesan and some vegan "bacon" style bits. Have to say, really enjoyed it :-)

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