Everyday Meals

Lentil Lasagne


A delicious and versatile meal for any time of the year

Prep time:15 mins

Cook time:40 mins

Serves: 6


  • 2 teaspoons oil
  • 1 onion, finely chopped
  • 1 carrot, grated
  • 2 sticks celery, diced
  • 8 button mushrooms, thinly sliced
  • 575g jar Leggo's Pasta Sauce - Napoletana
  • 400g can Edgell Brown Lentils, undrained
  • 12 instant lasagne sheets
  • White Sauce:
  • 1 cup grated reduced fat tasty cheese
  • 2 tablespoons cornflour
  • 2 cups skim milk


Step 1

Heat oil in a large saucepan. Add onion and sauté for 2 minutes, stirring occasionally. Add carrot, celery, mushrooms and cook for 2 minutes. Pour in Leggo's Pasta Sauce and undrained Edgell Brown Lentils, stir well and simmer for 5 minutes.

Step 2

Meanwhile, toss ½ a cup of cheese and cornflour together. Heat milk in saucepan, add cheese and stir continuously until sauce thickens.

Step 3

To assemble lasagne, spread a little of the vegetable mixture over the base of a 20cm x 30cm baking dish. Place a layer of lasagne sheets over sauce.

Step 4

Cover with approximately 1 cup of vegetable mixture, drizzle with ½ cup of white sauce and cover with a layer of lasagne sheets. Repeat twice.

Step 5

Pour over remaining vegetable mixture and white sauce. Sprinkle with remaining cheese. Bake in a preheated oven at 180°C for 25-30 minutes.

Tasty Tip!

This can be frozen in single serve portions.

Lentil Lasagne
User rating:
  • 4

Featured in this recipe

  • Brown Lentils 400g

    Brown Lentils 400g

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