Vegetarian mushroom and green lentil lasagne with salad

Lentil Lasagne Recipe

Name: Lentil Lasagne
Prep time: 35 min
Cook time: 80 min
Total time: 80 min
Cuisine: italian
Ingredients: 2 leaves bay leaf; black pepper (to taste); 50 grams butter; 0.5 whole carrots; 1 stick celery; 100 grams cherry tomatoes; 120 grams chestnut mushroom; 175 ml Chianti red wine; 1 whole cloves; 0.5 whole cucumber; 1 cloves garlic; 1 tsp ground nutmeg; 200 grams lasagne pasta; 425 ml milk; 1 tbsp olive oil; 1.5 whole onions; 0.5 tsp oregano (dried); 25 grams parmesan or pecorino cheese; 50 grams plain flour; 40 grams Salad leaves; salt (to taste); 1 tin tinned green lentils; 1 tin tinned tomatoes; 2 tbsp tomato puree; 1.5 tsp worcester sauce

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

Lasagne

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)

Salad

100 grams cherry tomatoes
0.5 whole cucumber
40 grams Salad leaves

Recipe with pictures Steps

How to make mushroom and lentil lasagne

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

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About our mushroom and green lentil lasagne recipe

This delicious dish is the perfect comfort food for a cold winters night, the lasagne is packed full of vegetables and lentils but its packed with umami flavours perfect for meat eaters as well as vegetarians. The dish is made with layers of pasta sheets and a delicious lentil bolognaise, 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

What to serve with vegetarian lentil 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 this recipe

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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35 Minutes