Lentil lasagne

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Serves: 6

By sundew

(3 Votes) 4


  • 1 onion peeled and chopped

  • 1 yellow pepper

  • 1 pint milk

  • 1 stock cube

  • 1 tbsp flour heaped

  • 3 tbsp cheese (to taste)

  • 1 packet lasagne sheets

  • 1 tin tomatoes

  • 1 clove garlic

  • 200g puy lentils

  • 4 mushrooms

  • 1 knob butter


  1. Cook the puy lentils for 30-40 minutes in simmering water (with a bay leaf in the water) and drain.
  2. Fry the onion and add garlic, mushrooms and finely diced pepper.
  3. Cook for a few minutes then add the tin of tomatoes, stock cube, salt, pepper and a pinch of sugar.
  4. Cook for 10 minutes then add the cooked lentils.
  5. Simmer for 20 minutes (this sauce can then be left for a while - it tastes even better if left to stand for an hour or so).
  6. Make the cheese sauce. I do this by melting a large knob of butter, stir in a large spoon of flour and then add milk gradually until sauce has thickened (but not too thick).
  7. Stir in a good handful of cheese and allow to melt.
  8. Take the sauce off the heat and stir in 2 eggs.
  9. Layer up the lasagne - with the lentil mixture and some cheese sauce in each layer.
  10. Sprinkle some cheese over the top and cook in a moderate oven (150°C or so) for 40 minutes.

Handy Hint

When and how to freeze: If you're using fresh lasagne sheets (the soft ones), you can freeze before or after baking. If you're using the traditional hard sheets, it's best to bake before freezing. Cover with clingfilm before popping it in the freezer
How long will it last?: Up to six months
How do I cook it?: Put it in the fridge overnight to defrost, then cook as normal

Additional Information

  • Make Ahead

  • Can Freeze

  • Budget

  • italian

  • tomato

  • pulses

  • Pasta

  • mushroom

  • cheese

  • Main Course

  • Vegetarian

  • Nut Free

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Your comments

  • MrsSmith2015 31/05/15 21:53

    Great recipe. A favourite here. I skip the first step and use canned lentils and it still tastes great!

  • FullOfChoc 11/05/14 21:59

    Wow, this went down really well. As a novice I found making the white sauce a bit tricky (resorted to sieving it!) and next time I'll spread some over the top layer of lasagne too (it went crispy). All in all, a roaring success!

  • sahbear 27/03/09 22:57

    My son liked it, especially the lentils, but I found it a bit lacking in flavour. As DS liked it - we will be cooking it again.

  • sundew 10/03/08 09:35

    My dd1 and dh rate this as their favourite meal and they are not vegetarian