Red Lentil and Spinach Lasagne

    An easy-to-make recipe for a variation on vegetarian lasagne. Serves six. Portions can be frozen. You can buy the Bechemel White Sauce ready-made, but I always use Margaret Fullington's recipe, found here: Flavoursome, filling, nutritious, and delicious!


    Norfolk, England, UK
    8 people made this


    • 1 tsp Vegetable oil
    • 2 Red Onions, sliced
    • 2 Cloves Garlic, chopped
    • 1 Carrot, diced
    • 1/2 Cup Red Lentils
    • 2 Cans Chopped Tomatoes
    • 1 Tbsp Tomato Paste
    • 1 Tsp Mixed Herbs
    • 3 Cups Water
    • 8 - 12 Dried Lasagne Sheets
    • 5 - 6 Portions Frozen Spinach
    • 1/2 Cup Grated Cheddar
    • Bechemel White Sauce (see above)


    1. Preheat oven to 190 C / Gas mark 5.
    2. Heat the oil in a large pan, add onions and garlic and cook until softened.
    3. Add carrot, lentils, chopped tomatoes, tomato paste, spinach, and mixed herbs
    4. Add the water, stir, bring to the boil, then simmer for 30 minutes. Stir periodically to ensure the spinach breaks up fully.
    5. BECHEMEL WHITE SAUCE: I always use Margaret Fullington's recipe here:
    6. Spoon half the lentil mixture into ovenproof dish.
    7. Cover with a layer of lasagne sheets.
    8. Spoon half the bechemel white sauce over the lasagne sheets.
    9. Gently spread the remaining lentil mixture across the top.
    10. Cover with another layer of lasagne sheets.
    11. Spoon the remaining bechemel white sauce over the lasagne sheets.
    12. Spread the cheese over the top, and bake for 30 minutes, or until cheese is melted and browning.

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