Lentil Lasagne


Lentil Lasagne

Lentil Lasagne

Course Main Course
Servings 4


  • Lentil Lasagne
  • 2 Onions , finely chopped
  • 2 tbsp Olive Oil
  • 2 Sticks Celery, diced
  • 3 Carrots, diced
  • 100 g Red lentils
  • 1 Tin Aduki Beans
  • 1 Tin Chopped Tomatoes
  • 50 g Sundried Tomatoes in oil
  • 1 tbsp Cocoa powder
  • 400 ml Vegetable stock
  • 1 Packet of lasagne sheets of your choice
  • Sauce
  • 3 tbsp Olive oil
  • 1 Bay leaf
  • 2 tbsp Flour
  • 500 ml Milk of choice
  • 1/2 tsp Nutmeg
  • 1 tbsp Low Salt Boullion
  • 4 tbsp Yeast Flakes
  • 1 tsp Wholegrain Mustard
  • Black pepper to season
  • Topping
  • Wholemeal breadcrumbs mixed with dried herbs


  • Preheat oven to 200 C, Gas mark 6
  • Slowly and gently saute onion in the oil until soft. Then add celery, carrot. Cook for 5 minutes
  • Add lentils and tomatoes, stock, cocoa powder. Bring mixture to a boil, cover and simmer for 15 minutes so that the liquid gets absorbed.
  • Stir in the aduki beans.
  • To make the sauce, gently heat the oil the bay leaf. Remove from heat and stir in flour to make a paste.
  • Add the milk slowly, stirring continuously return to heat to thicken
  • Stir in the other sauce ingredients and keep stirring to make a creamy sauce consistency. Remove the bay leaf.
  • When the sauce is completed, place a layer of the lentil mixture into a lasagne dish. Cover with a layer of lasagne sheets, pour over half the sauce and repeat the layers
  • Sprinkle the breadcrumb mixture onto the top.
  • Place in oven and bake for approx. 20-25 mins until lightly browned.
Keyword beans, lasagne, lentil

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