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Vegetable & Lentil Lasagne

This is a great dish if you need to feed more people - or you can freeze the left over. 

Vegetable & Lentil Lasagne

Preparation & Cooking time: 1 hour 15 minutes

Serves: 8


  • 4 cloves garlic, diced

  • 1 onion, diced

  • 2 zucchini (squash), diced

  • 2 cups white mushrooms, diced

  • 1 red capsicum (pepper), diced

  • 1 cup lentils, cooked

  • 350 g tomato basil marinara sauce

  • 12 sheets lasagne noodles

  • 225 g sour cream

  • ½ cup organic milk

  • ¾ cup parmesan, grated

  • ¾ cup mozzarella, shredded

  • Salt & Pepper to taste


  • Pre-heat oven to 375 F (190 C). In a large skillet, sauté onion and garlic over low-medium heat for 5 minutes. Add the rest of the veggies and sauté for another 10 minutes. Add the cooked lentils and half of the tomato basil sauce and season with salt & pepper.

  • In a separate bowl mix together the sour cream, milk, half of the parmesan and half of the mozzarella.

  • Spread the other half of the tomato basil sauce on the bottom of a baking dish (20 x 30 cm or 12 x 8 inches). Dip 4 of the lasagne noodles into the sour cream mixture until covered completely and place in a single layer into the baking dish. Top with half of the vegetable mixture. Repeat with the next 4 lasagne noodles dipped into the sour cream mixture and cover with the rest of the veggie mixture. Finish with the last 4 lasagne noodles and pour the rest of the sour cream mixture over them. Sprinkle with the remaining half of the parmesan and half of the mozzarella.

  • Rest lasagne for about 20 minutes to allow noodles to absorb the liquid.

  • Bake in the oven for about 40 minutes or until the top is lightly brown and bubbly.

  • Rest for about 20 minutes before cutting.

Nutrition (per serve):

Calories 337; Fat 13 g; Sat Fat 5.5 g; Carbs 39 g; Sugar 6.3 g; Fiber 6.2 g; Protein 16.1 g

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