This green lentil lasagne is an extremely tasty, vegetarian family recipe. With delicious melted mozzarella within and a tasty cheese crust on top (both reduced fat) complementing the nutty flavour of the green lentils, this truly is something different.
But this green lentil lasagne recipe was something I wanted to trial for such a long time and it’s one that I can now proudly add to my growing list of vegetarian recipe options.
Green Lentil Lasagne Inspiration?
Green lentil lasagne. So just how exactly did this come about?
Well, Lynne and I aren’t strict vegetarians in any way but we have pretty much committed to reducing our overall red meat content to as little as once or twice a month, like a Mediterranean diet, which I wrote about within the healthy living section under myths and facts of fad diets.
We already choose lean meats, like turkey and chicken and as much fish as we can too in our diets, but I was keen to see us eating more lentil and plant based dishes. I couldn’t find a recipe for green lentil lasagne that I liked on the internet, so this is why I came up with this!
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- 300 g green lentils soaked for at least 2 hours in cold water
- 600 ml hot vegetable stock
- tbsp Low calorie cooking oil spray or 1 . olive oil
- 1 medium onion diced
- 2 cloves garlic peeled and diced finely
- 1 stick of celery diced
- 1 x 400g can chopped tomatoes
- 2 tbsp heaped . tomato puree
- ½ tsp dried mixed herbs
- 200 ml warm water
- Salt and Pepper
- 2 slices x 215g lighter mozzarella balls cut into 8 each
- 6 dried lasagne sheets
- 1 tsp freshly grated parmesan for topping optional
- 300 ml skimmed milk
- 2 tbsp corn flour
- 75 g 50% fat free grated cheddar cheese
- Salt and pepper
- Drain the lentils and place them in a saucepan with the hot vegetable stock, turn on the heat, bring to the boil, then turn down the heat and simmer and cook covered, about 25 minutes. Check lentils regularly to ensure they don’t need topped up with more water. You want them to cook to a very soft consistency.
- In another saucepan, spray the bottom about 5 times with the low calorie cooking oil spray, turn the heat on high, then when the oil begins to bubble a little, turn the heat down to medium and sauté the onion, garlic and celery until soft.
- Stir the sautéed onion mixture into the cooked lentils, then add the tin of tomatoes, tomato puree, dried herbs and the warm water. Mix well.
- Simmer the lasagne mixture for about 10 minutes and season to taste.
- Pre-heat oven to 180Fan
- Place the milk in a saucepan with the corn flour. Turn on the heat and allow to simmer, but stir constantly until thickened.
- Add the grated cheese and stir until all the cheese has melted and a sauce is left. Season to taste.
- Spoon half of the lasagne filling into an oven proof dish, then top with 8 slices of the mozzarella.
- Spoon the other half of the lasagne filling over and top with the final 8 slices of the mozzarella.
- Layer the lasagne sheets on top, cover with the cheese sauce and sprinkle the freshly grated parmesan over.
- Cook in oven for about 20 – 22 minutes until the cheese is bubbling and slightly browned.
- Remove from the oven and allow to cool a little before serving.
Serving suggestion – serve with a green salad of rocket, cucumber and celery.
I’m currently experimenting with green lentils for a curry dish that I mentioned in my Moong Dall post, which has proved extremely popular, so I do hope to bring that to you soon, once fully perfected.
Anyway, that’s enough from me today and if you follow me regularly you’ll know on Thursday’s I like to link up with Amanda at Running with Spoons here to share with you what’s going on over there!
Otherwise I do hope your week is going well and I’ll be back sometime over the weekend with that promised post celebrating and re-living the past year in my one year blogiversary celebration! I really hope you can join me for that.
Thanks as always for commenting on, making, following, reading and sharing my recipes! 😀
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