Vegetable and lentil lasagne

An excellent option for a nourishing, filling meat-free meal, these individual vegetable and lentil lasagnes will quickly become a family favourite.

  • 1 hr cooking
  • Serves 4
  • Print


Vegetable and lentil lasagne
  • 1 cup (200 grams) red lentils
  • 2 tablespoon olive oil
  • 1 small leek, thinly sliced
  • 1 fresh long red chilli, finely chopped
  • 2 clove garlic, crushed
  • 4 medium tomatoes, coarsely chopped
  • 1 tablespoon tomato paste
  • 4 fresh lasagne sheets, trimmed to fit dishes
  • 50 gram baby spinach leaves
  • 200 gram ricotta cheese
  • 100 gram feta cheese, crumbled
  • 1 tablespoon finely chopped fresh basil


Vegetable and lentil lasagne
  • 1
    Preheat oven to 200°C/180°C fan-forced. Oil four 1½-cup (375ml) ovenproof dishes.
  • 2
    In a large pan of boiling water, cook lentils until just tender; drain.
  • 3
    Meanwhile, heat half the oil in large pan; cook leek, chilli and garlic, stirring, until leek softens. Add tomato and paste; cook, stirring, until liquid is almost absorbed. Remove from heat; stir in lentils. Season to taste.
  • 4
    Spoon 1 tbsp of the lentil mixture into each dish; cover with lasagne. Divide half the remaining lentil mixture among dishes; top with equal amounts of spinach then ricotta. Cover ricotta with lasagne; top each with remaining lentil mixture then sprinkle with feta.
  • 5
    Bake in oven about 20 minutes or until heated through. Stand 5 minutes; sprinkle each lasagne with basil and drizzle with remaining oil.


Use scissors to trim lasagne sheets to fit the dishes.

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