Lasagne Recipe
The term lasagne (or lasagna) refers to the flat sheets of pasta that are used in a Lasagne recipe. A vegetarian lasagne typically consists of layers of pasta with a vegetable and tomato mix with a cheese white sauce. This recipe for a vegetarian lasagne, uses green lentils.
You may also like the Wheat Free Lasagne recipe – using leeks instead of pasta sheets
The combination of the pasta, tomato and cheese sauce, enhanced by herbs, is completely delicious. Since the lasagne you buy in cafes and restaurants is often not as good as it could be, creating your own at home means you can get it tasting just as you like it.
Lasagne is now a regular part of the British diet. Warming and filling, you can add your own flourishes and changes to the basic recipe
It is a filling, satisfying meal. Warming and comforting in the winter, the tomato Mediterranean flavour makes it ideal for the summer months, served with salad.
Vegetarian Lasagne Recipe
Since meat based lasagne is usually made with minced beef, in the past I have use soya mince as a substitute for the meat for the vegetarian version. This is fine and works but dried or frozen soya mince is quite processed so more recently I have use green lentils.
Green lentils are chosen over red lentils as they are more solid and keep their shape better than red lentils. You can vary the vegetables you use according to what is available and in season, and of course depending on what you like. I have used peppers and courgettes in this recipe. Carrots are always good as they go well with tomatoes and add sweetness. Mushrooms are a must for some. A few frozen peas add colour and sweetness and some vitamin C!
Of course this vegetarian version of lasagne is lower cost than the meat version as lentils are much cheaper than meat
Lasagne – Freeze In Portions
This dish can be prepared in advance and kept in the fridge or frozen. allow to cool completely and cut into portions. Freeze separately for handy ‘ready meals’, when you have no time, or are too tired to cook. Just reheat in the oven or microwave.
If you are cooking for strict vegetarians, ensure your cheese is suitable and does not contain rennet.
Lasagne is delicious served with a fresh green salad, perhaps with a balsamic salad dressing. Coleslaw is a great accompaniment too.
Cooking Notes
You will need a Lasagne dish
Serves 4
Vegetarian Lasagne Recipe
Ingredients
- 6-8 Lasagne Sheets
- 225g /8 oz green lentils
- 1 onion peeled and sliced
- 2 garlic cloves
- 1 red pepper
- 1 green pepper
- 1 courgette, thinly sliced
- 400g / 14oz can chopped tomatoes
- 2 tablespoons tomato puree
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 200ml / 7floz vegetable stock
- 600ml/20floz milk
- 2 tablespoons plain flour
- 2 tablespoons butter or margarine
- 150g/5oz grated hard cheese, such as cheddar
For The Cheese Sauce
Cooking Directions
- Preheat the oven to 350 degrees C
- Cook the lentils in boiling water until soft, about 20 minutes
- Heat the oil in a large frying pan
- Fry the onions for 5 minutes
- Add the pepper and garlic and fry for a further 3-4 minutes
- Add the courgette and cook for a minute or so
- Add the lentils, tomatoes,stock, tomato puree, oregano and paprika and stir thoroughly
- Leave to simmer gently for 15 minutes
- In a saucepan place the butter, milk and flour
- Heat gently stirring constantly with a wooden spoon or whisk
- Bring to the boil and simmer gently for one minute
- Add two thirds of the cheese
- Put half the lentil mix in the bottom of a lasagne dish dish
- Cover with 3 or 4 lasagne sheets
- Pour over half the sauce
- Add the remaining lentil mix
- Cover with lasgane sheets
- Pour over remaining sauce
- Top with the remaining grated cheese
- Bake in the oven for 20-30 minutes until golden brown
- Serve with green salad and may be some garlic bread
Make the cheese sauce
Make up the Lasagne
Yumm! I’m going to make one half of this recipe in a separate pan and make it vegan! Thank you for the recipe 🙂
What will you change to make it vegan?
Hey I tried the same…but got about half way there! I used oatmilk instead of regular milk but I did include cheese. I also added spinach while the lentils and veg simmered, and replaced the red pepper with mushrooms. It’s come out so well! Thanks for the recipe. The only one tip I’d share with your other followers is to season as you go with salt and cracked pepper, unless your bouillon is well-seasoned.