mushroom and lentil lasagne with salad

Lentil Lasagne Recipe

75 Minutes
Serves: 2
Homemade mushroom and lentil lasagne, layers of soft lasagne pasta layered with a red wine lentil and mushroom bolognese flavoured with bay leaves, oregano, garlic, Worcester sauce and red wine. The lasagne is topped with a home cooked white sauce and a crunchy parmesan topping . The lasagne is served with a fresh green salad.

Recipe Ingreds

Lasagne

  • 200 grams lasagne pasta
  • 25 grams parmesan or pecorino cheese

Lentil sauce

  • 1 leaves bay leaf
  • black pepper (to taste)
  • 0.5 carrots
  • 1 stick celery
  • 0.5 tsp oregano (dried)
  • 1 cloves garlic
  • 1 tin tinned green lentils
  • 120 grams chestnut mushroom
  • 1 tbsp olive oil
  • 0.5 onions
  • 175 ml Chianti red wine
  • salt (to taste)
  • 1 tin tinned tomatoes
  • 2 tbsp tomato puree
  • 1.5 tsp worcester sauce

White sauce

  • 1 leaves bay leaf
  • black pepper (to taste)
  • 50 grams butter
  • 1 cloves
  • 0 tsp ground nutmeg
  • 425 ml milk
  • 1 onions
  • 50 grams plain flour
  • salt (to taste)

Salad

  • 100 grams cherry tomatoes
  • 0.5 cucumber
  • 40 grams Salad leaves

Recipe with pictures Steps

Step 1

  • refrigerate for two hours or overnight
  • place the milk in a pan
  • peel and slice the onions
  • add the onions to the milk pan
  • add the cloves, bay leaves, nutmeg to the milk
  • boil and then simmer
  • cook for a minute or two
  • set a side to infuse

Step 2

  • heat the olive oil in the frying pan
  • peel and chop the onion(s) finely
  • add to the frying pan
  • cook for 2 minutes
  • wash and dice the celery
  • add to the frying pan
  • cook for 2 minutes

Step 3

  • peel and crush the garlic using the garlic crusher or chop finely
  • cook for a minute or two
  • add to the frying pan
  • wash and slice the mushrooms
  • add to the frying pan
  • cook for 3 to 4 mins

Step 4

  • peel and grate the carrots
  • add to the frying pan
  • lower the heat
  • cook the vegetables till they caramelise

Step 5

  • drain and rinse the lentils
  • add the lentils to the frying pan
  • cook for a minute or two
  • add the oregano, bay leaves, tomatoes, red wine, tomato puree and Worcester sauce to the frying pan
  • boil and then simmer
  • season with salt and pepper
  • cook for 20 mins

Step 6

  • while the bolognese is cooking
  • half fill a pan with water and boil
  • add the pasta to the boiling water and cook until tender but with a slight bite
  • set the oven to 190C 375F or gas mark 5

Step 7

  • to make the bechamel sauce
  • Take the infused milk from the fridge and strain
  • melt the butter in a pan
  • add the flour stir continually to make a paste
  • cook for 5 minutes

Step 8

  • add the milk gradually initially the sauce will turn into a thick paste Stir continually
  • continue adding the milk if lumps appear whisk to remove
  • Stirring continuously to avoid burning
  • cook to form a medium thick sauce
  • season with salt and pepper

Step 9

  • drain the pasta
  • finely grate the parmesan

Step 10

  • using a rectangular oven proof dish layer the lasagne
  • add the bolognaise sauce
  • then the lasagne
  • then the bechamel sauce
  • then a layer of parmesan

Step 11

  • Repeat until all the ingredients are used up ending with a layer of parmesan
  • place in the oven
  • cook for 30 mins

Step 12

  • if cooking extra for the freezer layer the extra pasta, bolognaise and sauce to form an additional lasagne when complete allow to cool and then place in freezer

Step 13

  • wash mixed leaves and place in a serving bowl.
  • place a cross on the top of the cucumber
  • then slice the cucumber to form quarters
  • sprinkle over the salad leaves
  • wash the cherry tomatoes and then slice in half
  • sprinkle over the salad leaves

Step 14

  • remove the lasagne from the oven

Step 15

  • serve with salad

Recipe Utensils

  • 2 chopping board
  • 1 frying pan
  • 1 Garlic crusher
  • 2 grater
  • 2 large knife
  • 1 medium pan
  • 1 medium pan
  • 1 rectangular pie dish
  • 3 sieve
  • 1 small pan

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How to make mushroom and green lentil lasagne 

This is a delicious vegetarian alternative to a beef lasagne. cook the lasagne pasta till soft, Make the lentil bolognaise sauce by frying the mushrooms, onions, celery and carrots till soft add the tomatoes lentils, bay leaves, tomato puree, garlic, Worcester sauce, red wine and oregano cook till all the flavours combine. Make a white sauce with a butter and flour roux add the milk slowly till the sauce is a thick pouring consistency. Layer the mushroom and lentil bolognese and lasagne pasta, ending with a layer of pasta, top with the traditional white sauce and grated parmesan. 

Why our vegetarian lasagne is the best

Pasta and bolognese are the perfect combination add a rich cheese sauce and you have the perfect pasta, what makes this recipe special is the delicious flavours of our bolognese sauce

Vegetarian Mushroom and Lentil Lasagne dinner and meal ideas

Lasagne is the perfect evening meal for summer or winter, in the summer lasagne is best served with a simple fresh tomato and green salad, in the winter it can be served with crusty bread or garlic bread. The secret is to keep the side dish simple and fresh to compliment the lasagne, some alternative side dishes to go with lasagne could be 

  • a simple tomato salad 
  • Caesar salad with croutons
  • a grated cabbage and carrot salad with mustard dressing
  • a herb salad
  • a grated courgette and cucumber salad

Lentil and mushroom lasagne dinner party main course

If your having a vegetarian Italian dinner party for family or friends then this is the perfect dinner party main serve it with a delicious green or herb salad for the perfect main course

More vegetarian pasta bakes

Mushroom Pasta Bake

Chestnut Mushroom Cannelloni with Cheese Sauce

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