Lentil Lasagne

Lentil Lasagne

A lighter lasagne with all the flavour!
Total Time: 1 hour 15 minutes
Course: Main Course
Keyword: Kids, Vegetarian
Servings: 7 people


  • 1 tbsp olive oil
  • 2 cloves garlic (finely chopped)
  • 1 red onion (finely chopped)
  • 1 red pepper (finely chopped)
  • 250g mushrooms (finely chopped)
  • 500g dried red split lentils (washed)
  • 500g passata
  • 400g chopped tomatoes (tin)
  • 2 tsp rosemary (fresh; chopped)
  • 2 tsp thyme (fresh; chopped)
  • 1 tbsp Worcestershire sauce (Vegetarians could substitute with soy sauce)
  • 2 tbsp tomato puree
  • 1 stockpot of your choice
  • 1 litre water
  • 9-12 lasagne sheets
  • 250g quark
  • 210g mozzarella (125g drained)
  • handful of basil leaves


  • In a large pan add the olive oil, garlic and onion and fry for 2-3 minutes.
  • Add the pepper and mushrooms to the pan and cook for a further 2 minutes.
  • Add the lentils, tin tomatoes, passata, rosemary, thyme, Worcestershire sauce, tomato puree, stockpot and water. Stir everything well and simmer on a low-medium heat for 30 minutes, stirring occasionally. After 30 minutes the lentils should be cooked, and the mixture should be thick.
  • Pre-heat the oven to 200°C/ 180°C fan/ Gas 6.
  • Take a large deep baking dish and spoon in a layer of the mixture, followed by a layer of lasagne sheets. Repeat this until you have 3 layers of lasagne sheets. Finish with a layer of sauce on top.
  • Take the quark and spread over a thin layer over the top of the lentil sauce. Tear the mozzarella evenly over the top of the quark and finish with a handful of basil leaves.
  • Place into the oven on the middle shelf for 35-40 minutes.
  • Serve with some raw spinach, steamed vegetables or salad.


Top Tip: Make ahead of time and pop into the oven when you’re ready.
Tried this recipe?Mention @the_nutrition_consultant or tag #thenutritionconsultant