Name: Red Lentil And Veggie Lasagne
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 1 tbsp Olive oil; 1/2 Sweet potatoe-finely diced; 1 Onion, diced-finely diced; 350 ml Vegetable stock; 2 Carrots-finely diced; 250 gram Cottage cheese; 100 gram Grated cheddar cheese; 1 Red capsicum-finely diced; 1.5 tsp Garlic-minced; 1 Bay leaf; 1 cup Red split lentils; 1 tbsp Tomato puree; 6 Lasagne noodles; 500 gram Tomato passata

You can’t go wrong on meat free Mondays with this Red Lentil And Veggie Lasagne.

It’s very hearty and filling, so much so that you probably won’t miss the mince at all.

In fact, this Red Lentil And Veggie Lasagne has all the markings of a traditional lasagne, but with a super yummy cottage cheese top that negates the white sauce it’s a breeze to make.

Red Lentil And Veggie Lasagne

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: MainCuisine: AustralianDifficulty: Easy

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Total time

hour

A hearty vegetarian lasagne layered with red lentils, seasonal vegetables, and rich tomato sauce, baked to golden perfection.

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Ingredients

1 tbsp Olive oil
1/2 Sweet potatoe-finely diced
1 Onion, diced-finely diced
350 ml Vegetable stock
2 Carrots-finely diced
250 gram Cottage cheese
100 gram Grated cheddar cheese
1 Red capsicum-finely diced
1.5 tsp Garlic-minced
1 Bay leaf
1 cup Red split lentils
1 tbsp Tomato puree
6 Lasagne noodles
500 gram Tomato passata

Directions

Heat oil in a large saucepan and cook the onion, carrots, sweet potato and garlic on a low heat for 5 minutes or so.
Add the capsicum and continue to cook for five more minutes.
Into this mix, stir the lentils, tomato puree, tomato pasta, bay leaf and one cup of the stock.
Increase heat until boiling, then lower and simmer for 30-40 minutes, adding more stock when it’s needed.
Preheat oven to 180 degrees.
Get a baking dish, around 20 x 20cm or similar. Spread abut a third of the lentil mixture onto the bottom of the pan, and top with lasagne sheets, breaking them to fit. Repeat this twice more, topping the lasagne with one more sheet of noodles.
On the very top layer spread the cottage cheese and then sprinkle the cheddar on top. Bake for 30-40 minutes, or until fully heated and crispy on the top.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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