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Red lentil lasagne with a portion taken out of one corner. A spoon in its place and a side salad in the background.

Red Lentil Lasagne

Red lentil lasagne is a delicious easy and satisfying vegetarian pasta dish that the whole family, including meat eaters, are sure to enjoy!
Course Dinner
Cuisine Italian
Keyword lentil lasagne, red lentil lasagne, vegetarian lasagne
Prep Time 20 minutes
Cook Time 40 minutes
Servings 4
Calories 461kcal
Author Neil


For the Bolognese: -

  • 1 tbsp olive oil
  • 1 onion diced
  • 1 carrot shredded
  • 75 g button mushrooms sliced
  • 100 g red split lentils
  • 450 ml vegetable stock
  • 2 tbsp tomato puree
  • 800 g 2 x 400g tins of chopped tomatoes
  • 3 cloves garlic crushed
  • Pinch of mixed herbs
  • Freshly ground salt and pepper.

For the cheese sauce: -

  • 20 g corn flour mixed with 2 tbsp. cold water
  • 300 ml skimmed milk
  • 40 g low fat grated cheddar cheese

For the Lasagne: -

  • 7 dried sheets of whole wheat lasagne
  • 80 g low fat grated cheddar cheese


First make the Bolognese sauce: -

  • Heat oil gently and sauté onion, carrot and mushrooms for approximately 4 – 5 minutes.
  • Stir in the lentils, vegetable stock, tomato puree, tinned tomatoes, crushed garlic and herbs.
  • Bring to a simmer for 25 - 30 minutes to an hour. Check and stir regularly in case mixture needs a little extra water. Be careful you don’t overcook the lentils. You want them to be al-dente. Season to taste.
  • Whilst sauce is simmering make the cheese sauce.

Second make the cheese sauce: -

  • Put the skimmed milk in a saucepan and add the corn flour water mixture.
  • Turn on the heat low and whisk using a balloon whisk until beginning to thicken to create a white sauce.
  • Gradually add the grated cheese, continually whisking to make it a creamy cheese sauce.
  • Place to the side.

Third assemble the lasagne: -

  • Pre heat oven to 180c
  • Pour half of the Bolognese sauce into a shallow ovenproof dish and then top with half of the lasagne sheets. Repeat this process with the other half of sauce and lasagne sheets.
  • Re-heat and whisk the cheese sauce just so it has a pouring consistency if it has been allowed to cool then pour it over the top of the lasagne layers and sprinkle it with the grated cheese.
  • Bake for 15-20 mins


Serve your red lentil lasagne with a side salad of lettuce, cucumber, chopped tomatoes and spring onions.


Calories: 461kcal | Carbohydrates: 72g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 973mg | Potassium: 972mg | Fiber: 13g | Sugar: 13g | Vitamin A: 3201IU | Vitamin C: 25mg | Calcium: 313mg | Iron: 6mg