Hearty with bold flavors and an aromatic depth, our lentil lasagna has the wow factor. Yet, it’s an entirely meat-free version of an old classic, boasting a satisfying filling of red lentils, tomatoes, and Mediterranean spices. This twist on a classic adds variety to your table and is perfect for anyone looking to enjoy a meatless meal without sacrificing any flavor.
Lentil Lasagna: A Simple & Satisfying
Lasagna comes from Italy, specifically in the Emilia-Romagna region. To this day, it remains a classic family dish there, even when its garnered such international recognition. Every family treasures their own household recipe of the dish—passed down from generation to generation, parent to child. With our red lentil lasagna, you can recreate this Italian classic, but adapt to it to a plant-based diet.
Red lentils offer a twist on the texture that the ground beef usually brings to the recipe, and it seasons nicely to still add aRed lentils offer a unique twist on the texture typically provided by ground beef, while also absorbing seasonings beautifully to bring a rich, satisfying flavor to the dish
While we prefer red lentils, brown or yellow varieties will also work just fine. Let’s quickly break down the differences between each lentil: Red lentils have a mild, slightly sweet taste and cook quickly. Yellow lentils cook just as fast but have a heartier flavor. Brown lentils, on the other hand, are the more rustic variety, as they have a stronger flavor and take longer to cook. On the other hand, they are also the most easy to find! Ultimately, whichever lentil you reach for, as always, is a matter of taste.
But, this recipe’s versatility isn’t only limited to lentil-choice. Add zucchini, eggplant, spinach, or any seasonal veg of choice to further spruce up this dish! Once made, you’ll find this lasagna has major staying power, literally: Prepare it, freeze it, reheat it— our lentil lasagna tastes great each time.
With our lasagna, you’ll bring a dish to the table that satisfies, nourishes, and inspires. So, chop chop, let’s get started!
We at Scrumdiddlyumptious love the comfort of a baked dinner. That’s why you’ll find no shortage of recipes like our feta & spinach pasta bake, zucchini casserole with cottage cheese and
We at Scrumdiddlyumptious love the comfort of a baked dinner. That’s why you’ll find no shortage of recipes like our feta & spinach pasta bake, zucchini casserole with cottage cheese and cheesy gnocchi casserole with cauliflower and kielbasa.
LENTIL LASAGNA
- Prep time: 20 min
- Cook time: 1 hr 20 min
- Total time: 1 hr 40 min
- Servings: 4
INGREDIENTS
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 carrots, finely chopped
- 2 tbsp oil, plus a dash for greasing the dish
- 3 tbsp tomato paste
- 1 cup red lentils, rinsed
- ½ cup red wine
- 1 14 oz can of crushed tomatoes
- 1 14 oz can of chopped tomatoes
- 1 bay leaf
- Salt and pepper, to taste
- 15 lasagna noodles
- 1 cup shredded mozzarella
- 6 tbsp butter (¾ stick)
- 6 tbsp all-purpose flour
- 2 cups milk
- 4 tbsp Parmesan cheese, grated
- A pinch of nutmeg (optional)
INSTRUCTIONS
- Peel and finely chop the onion, garlic cloves, and carrots.
- In a pot, heat the oil, and sauté the onion, garlic, and carrots for 2–3 minutes.
- Add the tomato paste and lentils.
- Deglaze with red wine. Add both crushed and chopped tomatoes, as well as the bay leaf.
- Simmer everything for 20 minutes. Season with salt and pepper, to taste. Remove the bay leaf.
- Melt the butter in a small saucepan.
- Add the flour and stir constantly for one minute.
- Slowly pour in the milk and bring to a boil. Continue stirring until the sauce thickens.
- Season with salt, pepper, Parmesan, and, optionally, a pinch of nutmeg.
- Preheat oven to 400°F. Grease the baking dish.
- In the dish, alternate layers of lasagna noodles, tomato sauce, and béchamel (cream) sauce. Finish with a layer of béchamel topped with tomato sauce. Finally, sprinkle the Parmesan evenly over the top.
- Bake for 40–45 minutes and briefly cool before cutting.