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