Lentil Lasagne

Lentil Lasagne

Lentil Lasagne

This lentil lasagne has been a classic in my recipe repertoire for years. It is very tasty, substantial and freeze-able. It can be served in many ways: with salad in summer, roast vegetables in winter or with oven chips and peas at any time of year (this is how I used to serve it whilst being a student!). It is healthy, full of protein and easy to make. This recipe includes 4 adult sized portions and 2 toddler portions.

Ingredients

  • Glug olive oil
  • 1 onion, chopped finely
  • 2-3 garlic cloves, crushed or chopped finely
  • 2 carrots, diced
  • 225g red lentils
  • 1 tin chopped tomatoes
  • 300ml low salt stock
  • 1 bay leaf (optional)
  • 2 tbsp chopped fresh parsley
  • Dried lasagne sheets
  • 250g cheddar cheese

Instructions

  1. Fry onion and garlic for a few minutes in a large pan.
  2. Add the diced carrot and lentils and fry for minute or so. Stir well.
  3. Add tomatoes, stock and bay leaf (if using) and mix well.
  4. Cover the pan, bring to the boil and simmer for 10 minutes. Stir occasionally and make sure the mixture doesn’t dry out.
  5. Add 200ml water, stir and continue simmering for another 10 minutes or so. Simmer until the lentils are cooked and soft. The lentil mixture should resemble a rich, thick sauce so add more water if it is too dry or simmer without a lid if there is still too much liquid.
  6. Remove bay leaf and stir in the parsley.
  7. Now it’s time to make up the lasagne. Use a lasagne dish or ceramic/ glass bakeware. Place a few spoonfuls of the lentil mixture in the bottom of the dish. Add a layer of the lasagne sheets over the top. Next, spoon half of the lentil mixture onto the lasagne sheets. Grate half the cheese over the lentils, covering evenly.
  8. Repeat the layering of the lasagne, lentils, and finish with cheese.
  9. Cover with foil or baking paper and cook at 190C for 25-30 minutes. The lasagne sheets should almost be cooked. To check, insert a skewer or knife into the lasagne sheets to see if they are soft. Remove the foil/ paper and bake for a further 10 minutes to brown the top of the lasagne.
  • Nutritional Highlights: Lentils are a good source of iron and protein. The addition of fresh parsley will bring many nutritional highlights including calcium, magnesium, vitamins A, C, K, E, zinc and many other good things.
  • First servedat: 18 months
  • A-L rating: She enjoyed this lasagne although insisted on eating it with my fork?! She likes a challenge…
  • Freezer friendly? Yes. We often freeze this in batches.
  • Adult adaption: None necessary. It is delicious as it is!

 

Lentil Lasagne

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13 thoughts on “Lentil Lasagne

  1. This looks and sounds great. Will give this one a go. I have yet to find a lasagne recipe that Fabio will eat. He’s just weird!

    • I’m sure you’d love this lasagne. Maybe Fabio would too. If you chop it up then it’s just pasta and lentil sauce with cheese!!

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  3. I’m so glad I found out about your blog after seeing your recipe in the LLL magazine. This lasagne recipe is amazing! So tasty and so healthy! I’ve made it twice now and both times I didn’t have any carrots so I’ve tried it with courgettes and peppers instead. I also ran out of chedar cheese one time and added in some grated gruyere instead. It was delicious! I didn’t realise that the recipe was designed for 4 adult servings and 2 toddler servings – we’ve been eating it all up at one meal time (2 adults and 1 toddler)!

    • Hello,
      I have to admit that we sometimes also eat all the lasagne in one sitting- it can be hard to resist! I really like your idea of adding gruyere instead of cheddar so we will have to try that out. Thanks so much for commenting, I’m glad you found us through La Leche League magazine and hope you continue to enjoy the recipes.

  4. Pingback: looking for veggie dinner ideas thst can be frozen

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