A great budget friendly meal. Using canned lentils and cooked mushrooms is a great way to provide protein and texture to this dish. You can make this vegan by replacing the milk and cheese for vegan options. Add 2tbsp nutritional yeast flakes to increase the protein and nutritional profile if making it vegan. An easy make ahead weekday meal.

Vegetarian Lentil Lasagne


Serves 6

Preparation time: 15 minutes

Cooking time: 45 minutes


What’s Good About It?

A great family budget meal. Canned lentils are a good source of protein and fibre and together with the mushrooms provide a meaty texture to this dish.


  1. Heat the oil in a large frying pan or saucepan. Add the onion, carrot and celery and cook for 5 mins until starting to soften. Add the garlic and mushrooms and cook for a further 5 mins.
  2. Add the rest of the ingredients and simmer partially covered for 20 minutes. Season.
  3. Preheat the oven to gas 6, 200°C, 180° C fan.
  4. Place the cornflour in a cup or small bowl and stir in about 3-4 tbsp of the milk mixing to form a thick paste.
  5. Place the rest of the milk in a saucepan and the cornflour mixture and heat stirring well. Bring to a simmer and keep stirring it should thicken. Take the pan off the heat and add in half of the grated cheese.
  6. In a large, ovenproof baking dish, layer up the lasagne. Start with lentil sauce, followed by 3-4 lasagne sheets, depending on the size of your dish, top with white sauce and repeat until everything is used up, finishing with white sauce. Top with the rest of the cheese.
  7. Bake in the oven for 30 minutes


Nutrition per serving 423kcal, Total Fat 17g of which saturates 7.7g, Carbohydrates 50g of which sugars 10g, Fibre 4.7g, Protein 15g


Did You Know?

Make this ahead of time and chill in the fridge for up to 2 days. You can also freeze it then bake it from frozen for about 1 hour at 180C.

2 tbsp olive oil

2 onions, chopped

1 carrot, finely diced

1 celery stalk, finely diced

3 garlic cloves, crushed

150g mushrooms, finely chopped

1 x can of lentils drained

400g tinned chopped tomatoes

200ml vegetable stock

2 tbsp tomato purée

For the cheese sauce

2tbsp cornflour

500ml semi-skimmed milk

150g grated cheese

1tsp Dijon mustard, optional

9 dried gluten free lasagne sheets