Vegetable Lasagna

Build the Meal Around Vegetable Lasagna

• Green salad
• Garlic bread
• Steamed greens

How to Cook Vegetable Lasagna

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oil in a large pan and cook the onion, carrots and courgette for 8 minutes. Add the garlic, lentils, tomatoes, water, oregano and half the salt. Simmer for 20 minutes until thick and the lentils are soft.

   Mark done Start 8 min timer

2. For the white sauce, melt the butter, stir in the flour for 1 minute, then add the milk gradually, whisking, and simmer for 4 minutes. Season with the remaining salt.

   Mark done Start 1 min timer

3. Heat the oven to 190°C / 375°F (170°C / 340°F fan). Spread a quarter of the tomato sauce in a 3 litre dish, then add 3 pasta sheets and a quarter of the white sauce. Repeat twice.

   Mark done

4. Finish with the remaining white sauce and the cheese. Bake for 35 minutes until golden and bubbling. Rest for 15 minutes.

   Mark done Start 35 min timer

Worth Knowing Before You Cook

Simmer the tomato sauce until thick or the lasagna will be watery.

Use no-pre-cook sheets as they are, and add a little extra water to the sauce.

Rest the lasagna before cutting so it holds its shape.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Keeping What's Left

Keeps in the fridge for up to 3 days. Reheat covered at 180°C for 25 minutes. Freezes for up to 3 months.

Common Questions

Vegetable Lasagna Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.