Lentil lasagne

Lentil lasagne

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(24 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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18th Nov, 2012
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 ....
15th Nov, 2012
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 :)
18th Oct, 2012
......... I also use cheese on top if there are no vegans partaking!
18th Oct, 2012
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!
17th Oct, 2012
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.
10th Oct, 2012
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.
6th Oct, 2012
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!
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!!
5th Jul, 2015
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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