Lentil Lasagne

Lentil Lasagne Recipe

Recipe by Sparky - Peas & Figs Resident Chef

This is a classic Italian dish that is usually made with minced beef in tomato sauce, layered with cheese sauce and sheets of pasta, topped with grated parmesan and then baked in the oven.

Lasagne is a dish that can take a fairly long time to prepare, but it does not take much more time to make two big trays than to make for 4 people. When cooled it be cut into portion-sized pieces and then wrapped up and frozen. The portions can then be defrosted and reheated when needed. Alternatively just use the lentil bolognaise with boiled pasta. 

In this variation the beef is replaced with lentils. It makes a very cost effective dish that is healthier but does not lose any flavour. Lentils are very high in protein, which gives them a very ‘meaty’ texture and taste when cooked. The puy lentils are particularly good in this recipe, as they tend to hold their shape more after cooking. If you prefer you could easily replace the lentils with browned minced beef.


1. Preheat the oven to 180°C / 356°F / gas mark 4.

2. Boil the lentils in plenty of water for about 20 minutes or until tender but not mushy. Drain and set aside.

3. Finely chop the onions, garlic, celery, carrots and mushrooms and fry in a large saucepan with a little olive oil until soft but not browned.

4. Add the cooked lentils, tinned tomatoes, puree, herbs and stir well. Simmer for 10 minutes until the sauce thickens.

5. In another pan melt the butter and stir in the flour, cook for 2 minutes over a medium heat.

6. Slowly add the milk a splash at a time, whisking continuously, until all the milk is used.

7. Cook for 5 minutes until the sauce is thickened, then add the cheese, mustard and seasoning.

8. In the oven trays layer the bolognaise, cheese sauce and pasta, making sure you finish with a layer of cheese sauce. You will do about 3 or 4 layers depending on the size and thickness of your trays.

9. Top with grated parmesan and bake for about 45 minutes or until a knife goes in without resistance.

Food Tags


Preparation Time: 45mins

Cook Time: 45mins

Serves: 10 to 16 people



600g Puy lentils

3 large onions

6 cloves garlic

250g mushrooms

5 carrots

4 sticks of celery

3x 400g tins tomatoes

2 tbls tomato puree

olive oil

Salt and pepper

Bay leaf and oregano

Grated parmesan or other hard cheese

1 pkt dried lasagne sheets (about 24)


Cheese sauce:

1L milk

70g butter

70g flour

300g grated cheese

2tsp English mustard powder

Salt and pepper