Vegetarian mushroom and green lentil lasagne with salad

Lentil Lasagne Recipe

75 Minutes
Serves: 2
A delicious veggie mushroom and lentil lasagne, layers of al dente lasagne pasta with a red wine, green lentil and mushroom bolognese flavoured with bay leaves, oregano, garlic and red wine, topped with a home cooked white sauce and a crunchy parmesan topping and served with a fresh green salad.

Recipe Ingreds


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

Lentil sauce

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


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

Recipe with pictures Steps

Step 1

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

Step 2

  • peel and chop the onion(s) finely
  • heat the olive oil in the frying pan add the onions and fry for 2 minutes
  • wash and dice the celery add to the onions fry for a couple of minutes
  • peel and crush the garlic using the garlic crusher or chop finely
  • add to the onions and celery cook for a couple of minutes

Step 3

  • wash and slice the mushrooms and add to the onion mixture
  • fry for 3 to 4 minutes
  • peel and grate the carrots add to the onion mixture
  • lower the heat
  • cook the vegetables till they caramelise
  • stirring occasionally

Step 4

  • drain and rinse the lentils
  • add the oregano, bay leaves, tomatoes, red wine, tomato puree and Worcester sauce to the vegetables and lentils
  • boil and then simmer for 15-20 minutes
  • add the lentils to the frying pan
  • cook for a minute or two
  • season with salt and pepper

Step 5

  • 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

Step 6

  • 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 7

  • 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 8

  • set the oven to 180C 350F or gas mark 5
  • drain the pasta
  • finely grate the parmesan
  • using a rectangular oven proof dish layer the lasagne
  • layer the lasagne with first the bolognaise, then the lasagne pasta, then the bechamel, then parmesan
  • repeat the layers ending with a layer of parmesan

Step 9

  • place in the oven and bake for 30 minutes
  • 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 10

  • 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 11

  • remove the lasagne from the oven
  • serve a portion of lasagne with the 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

About our mushroom and green lentil lasagne recipe

This delicious recipe is the perfect comfort food for a cold winters night the lasagne is packed full of vegetables and lentils but tastes surprisingly meaty and is perfect for meat eaters as well as vegetarians. The dish is made with layers of pasta sheets and a delicious lentil mixture, packed full of vegetable and puy lentils, the dish is topped with a creamy béchamel sauce sprinkles with freshly grated parmesan cheese and baked in the oven till the filling is piping hot and the cheese has melted

How to make our homemade vegetarian lasagne

A delicious vegetarian bake with a rich lentil, mushroom and red wine bolognese, between layers of soft lasagne sheets and creamy sauce.

To make the veggie bolognese sauce by frying the mushrooms, onions and carrots till soft, add the chopped tomatoes, puy lentils, bay leaves, tomato puree, garlic, Worcester sauce, red wine and oregano cook till all the flavours combine. In a saucepan make a white sauce with butter and flour roux, and the milk slowly and whisking constantly to avoid a lumpy sauce, cook until the sauce has thickened and is a thick pouring consistency. Layer the lentil ragu and pasta sheets in a baking dish, repeat the process end with a final layer of pasta, cover the top of the lasagne with the traditional white sauce and grated cheese . Cook in a preheated oven for about 30 minutes

What to serve with vegetarian lasagne

This recipe is the perfect evening meal for summer or winter, in the summer it 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 dish, 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

Who will love our green lentil lasagna

This delicious dish is the perfect comfort food ideal for all the family including the meat eaters, its perfect for vegetarians and is great if your trying to reduce your meat intake. Its a really good dish to freeze so if your looking to fill the freezer to make midweek meals  easier then this is a great dish to add to your freezer.

Why our vegetable lasagne is the best

This dish is a delicious vegetarian alternative to a traditional lasagne, the pasta and lentil filling are the perfect combination add a rich cheese sauce and you have the perfect dish, what makes this recipe special is the delicious flavours in veggie bolognese sauce, which come from the caramelised onions and carrots and the red wine and oregano.

Italian veggie lasagne dinner party menu

If your having a vegetarian Italian dinner party for family or friends then veggie lasagne is the perfect dinner party main serve it with a delicious green or herb salad for the perfect main course. You can make the bolognese and white sauce the day before and store it in the fridge and layer the lasagne on the day of your dinner party.

top tips

  • Allow the onions and carrots to cook slowly and properly caramelise
  • If the puy lentils are too earthy for your tastes try the dish with red or yellow lentils which have a subtler flavour
  • If you are in a hurry you can use a shop-bought white sauce
  • Always precook the pasta sheets so they don't pull all the moisture from the lentil bolognese, leaving the dish very dry

Can you freeze lentil and mushroom lasagne?

Yes, this is an ideal recipe for freezing and will make the perfect quick-cook dinner for those busy work nights, just remove it from the freezer the night before and then pop it in the oven. To freeze, complete the lasagne but do not cook it, leave it to cool completely and then freeze. The lasagne will last for three months in the freezer.

More vegetarian pasta bake recipes

Mushroom Pasta Bake

Chestnut Mushroom Cannelloni with Cheese Sauce

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