# Red Lentil And Veggie Lasagne

- Link: https://stayathomemum.com.au/recipes/dinner/red-lentil-and-veggie-lasagne/
- Published: 2021-08-26T10:00:00+10:00
- Author: Clare Whitfield

You can’t go wrong on [meat free](https://stayathomemum.com.au/recipes/17-recipe-ideas-for-meat-free-mondays/)
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.

![Delicious vegetarian lasagne with red lentils and fresh vegetables perfect for
a wholesome family d](https://i0.wp.com/stayathomemum.com.au/wp-content/uploads/
2016/12/Red-Lentil-And-Veggie-Lasagne.jpg?fit=900%2C675&quality=89&ssl=1 "Red Lentil
Veggie Lasagne")

 [  Pin ](https://www.pinterest.com/pin/create/button/?url=https://stayathomemum.com.au/recipes/dinner/red-lentil-and-veggie-lasagne/&media=https://stayathomemum.com.au/wp-content/uploads/2016/12/Red-Lentil-And-Veggie-Lasagne.jpg&description=A%20hearty%20vegetarian%20lasagne%20layered%20with%20red%20lentils,%20seasonal%20vegetables,%20and%20rich%20tomato%20sauce,%20baked%20to%20golden%20perfection.)

 [  Print ](https://stayathomemum.com.au/recipes/dinner/red-lentil-and-veggie-lasagne/#wpzoom-premium-recipe-card)

## Red Lentil And Veggie Lasagne

 Recipe by Stay at Home Mum

0.0 from 0 votes

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

 Course: MainCuisine: AustralianDifficulty: Easy

Servings

 Adjust servings

+

–

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

320

kcal

Total time

1

hour 

  Cook Mode

### 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 grams Cottage cheese
 * 100 grams 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 grams 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.

[[

![author avatar](https://i0.wp.com/stayathomemum.com.au/wp-content/uploads/2025/
12/clare_whitfield_profile.webp?quality=80&ssl=1)

 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.

 [See Full Bio](https://stayathomemum.com.au/author/clare_whitfield/) [  ](https://stayathomemum.com.au/author/clare_whitfield/)