Lentil lasagne

Lentil lasagne

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(25 ratings)

Prep: 15 mins Cook: 1 hr, 15 mins


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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  • 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



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

  • 1 carrot, chopped



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

  • 1 celery stick, chopped



    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



    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)



    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



    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



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

  • 9 dried egg-free lasagne sheets


  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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4th Jan, 2020
The lentil filling was tasty but as a lasagne this dish doesn’t work, it’s like a weird mash up of lasagne and cottage pie.
27th Aug, 2018
Really enjoyed this although I only had 1 x cauliflower and it definitely could have done with 2. Used green spinach lasagne which looked and treated lovely.
4th Sep, 2016
I added cumin both to the lentil mixture and to the cauliflower and it transformed the whole thing. Simply test while cooking to avoid bland components.
11th Aug, 2015
So so disappointed with this. The lentil layer was flavourless and the cauliflower bit turned out like bland mashed potatoes?! Wasted some organic spelt lasagne sheets on making it :(
10th May, 2015
We enjoyed this very much. With the cauliflower topping, I see it more as a vegetarian cottage pie without the lasagne. Will try that next time.
16th Jun, 2014
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.
10th Mar, 2014
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.
hollowl's picture
10th Feb, 2015
How can you rate this recipe when you didn't follow it??
28th May, 2013
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! :-)
7th Jan, 2013
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.


16th Aug, 2018
Can I freeze this before cooking?
goodfoodteam's picture
19th Aug, 2018
Thanks for your question. This recipe is best served fresh. All our recipes that are just as good after freezing are marked with a blue star above the nutritional information.
2nd Apr, 2018
Can this be frozen?
goodfoodteam's picture
9th Apr, 2018
Thanks for your question. This dish works best if not frozen.
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