VEGETARIAN RECIPES

Red Lentil And Veggie Lasagne

Red Lentil And Veggie Lasagne

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 14
Difficulty Medium

Rating (click to rate)

3.5 based on 11 ratings.

Ingredients

  • 1 tbsp Olive Oil
  • 1/2 Sweet Potatoe finely diced
  • 1 Onion, Diced finely diced
  • 1 350 Millilitre Vegetable Stock
  • 2 Carrots finely diced
  • 1 250 Gram Cottage Cheese
  • 1 100 Gram Grated Cheddar Cheese
  • 1 Red Capsicum finely diced
  • 1.5 tsp Garlic minced
  • 1 Bay Leaf
  • 1 cup Red Split Lentils
  • 1 tbsp Tomato Puree
  • 6 Lasagne Noodles
  • 1 500 Gram Tomato Passata

Nutrition Information

Qty per
387g serve
Qty per
100g
Energy 1390cal 360cal
Protein 46g 12g
Fat (total) 52g 13g
 - saturated 24g 6g
Carbohydrate 94g 24g
 - sugars 8.3g 2.1g
Dietary Fibre 7.6g 2g
Sodium 1192mg 308mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

You can’t go wrong on meat free Mondays with this Red Lentil And Veggie Lasagne.

It’s very hearty and filling, so much so that you probably won’t miss the mince at all. In fact, this Red Lentil And Veggie Lasagne has all the markings of a traditional lasagne, but with a super yummy cottage cheese top that negates the white sauce it’s a breeze to make.

Method

  1. Heat oil in a large saucepan and cook the onion, carrots, sweet potato and garlic on a low heat for 5 minutes or so.

  2. Add the capsicum and continue to cook for five more minutes.

  3. Into this mix, stir the lentils, tomato puree, tomato pasta, bay leaf and one cup of the stock.

  4. Increase heat until boiling, then lower and simmer for 30-40 minutes, adding more stock when it's needed.

  5. Preheat oven to 180 degrees.

  6. Get a baking dish, around 20 x 20cm or similar. Spread abut a third of the lentil mixture onto the bottom of the pan, and top with lasagne sheets, breaking them to fit. Repeat this twice more, topping the lasagne with one more sheet of noodles.

  7. On the very top layer spread the cottage cheese and then sprinkle the cheddar on top. Bake for 30-40 minutes, or until fully heated and crispy on the top.

Red Lentil And Veggie Lasagne Pinnable

About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at BarefootBeachBlonde.com, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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