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By: Amy
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Red Lentil Lasagne is what you make when you want to please the whole family. Packed with vegetables, lentils and a creamy cheese topping, this comforting and filling meal is so more-ish!
Why You'll Love This Lentil Lasagne
- KID-FRIENDLY: Lasagne is often found on kids' menus (along with the other crowd-pleasers such as chicken nuggets, fish fingers, pizza etc). Although this is not a traditional meat lasagne I'm sure it will be just as loved.
- BABY / TODDLER FRIENDLY: Babies and young children love the soft texture of this lasagne and find it easy to eat. Use homemade stock if making for under 1s, to reduce sodium levels.
- MAKE AHEAD: Assemble and then store for up to 2 days in the refrigerator. Alternatively, freeze and bake when needed. Perfect for busy weekday dinners.
Ingredient Information and Alternative Suggestions.
- FLAVOUR BASE: Onion, celery, carrot, garlic, bell pepper and bay leaf.
- RED SPLIT LENTILS: I haven't tested this recipe with a different lentil variety. Other varieties should work but the cooking time may be longer.
- TOMATO PASTE: Or tomato puree as it is known in the UK.
- PASSATA:I think passata is great to use when cooking for kids. It is beautifully smooth producing less "bits" that kids often complain about. I receive a lot of messages asking me what passata is and where people can find it. Passata is pureed strained tomatoes. I have never had a problem finding it in Australia or the UK, where you can find it in all the major supermarkets. I can't recall seeing it when I lived in the USA and Canada so it perhaps it isn't as popular in some countries. If you can't find it you can just replace it with canned chopped or crushed tomatoes.
- STOCK: Chicken or vegetable stock works great. If making for under 1s then you are best to use homemade or very low sodium stock to keep the sodium levels down
- LASAGNE SHEETS: I used lasagne sheets that require no pre-cooking.
- COTTAGE CHEESE: If you prefer you can replace with ricotta or bechamel sauce.
- GRATED CHEDDAR: Any good melting cheese will work. I like to use a mature cheddar as I feel you need less.
Making the Lentil Filling
- SAUTE onion, carrot, celery and garlic in olive oil. Cook until golden brown to releases all the flavours from the vegetables, resulting in a rich flavour base.
- ADD BELL PEPPER and continue to saute, the bell pepper adds further flavour and sweetness.
- ADD LENTILS, PASSATA, TOMATO PASTE, BAY LEAF and STOCK and stir to combine.
- SIMMER until soft and reduced. Keep an eye on the mixture and frequently stir, adding more stock as needed.
FUSSY EATING TIP: If your kids are funny about bits in their food then you could try blending the lentil mixture before assembling the lasagne. Alternately, you could blend the vegetables before adding the lentils, passata and stock.
MEAL PREP TIP: Double the lentil part of the recipe, freeze the extra and use it to top pasta or in a lentil pie .
Making the Cheese Topping
Simply blend cottage cheese until smooth. I used a food processor to do this but you could alternatively use a blender or stick (immersion) blender.
Assembling the Lasagne
- Spread half the lentil mixture to the bottom of a baking dish (approx. 9" x 7")
- Cover with a single layer of lasagne, snapping the sheets to fit.
- Spread the remaining lentil mixture on top and add another single layer of lasagne
- Spread the pureed cottage cheese on top.
- Sprinkle with grated cheddar cheese.
Watch How To Make Lentil Lasagne
Serving Suggeestions
This vegetarian lasagna is delicious on its own, but it also pairs well with all sorts of healthy side dishes.Try serving it with a side salad or some roasted or sauteed vegetables, like this sautéed broccolini.
Storage and Reheating Instructions
This keeps well in both the refrigerator and freezer. Assemble but do not bake, allow to cool before covering, then refrigerate for up to 2 days or freeze for up to 2 months.
Either defrost in the refrigerator overnight or cook from frozen (increase cooking time to around 1 hour, cover with foil and remove in the last 15 mins)
You May Also Like
- Cauliflower Mac and Cheese
- Lentil Burgers
- Curried Lentil Bake
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5 from 69 votes
Author: Amy
Red Lentil Lasagne
A dish that can be enjoyed by the whole family. Great for baby-led weaning.
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 20 minutes minutes
Total Time: 1 hour hour 35 minutes minutes
Serves:6
Hover over "serves" value to reveal recipe scaler
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Equipment
Food Processor / Blender
Ingredients
- 1 tablespoon Olive Oil
- 1 Celery Stalk (finely chopped)
- 1 Onion (brown, white or red) (finely chopped)
- 2 Carrots (finely chopped)
- 1 Red Bell Pepper (Capsicum) (finely chopped)
- 2 Garlic Cloves (minced)
- 1 Bay Leaf
- 180g (1 cup) Red Split Lentils
- 1 tablespoon Tomato Paste (Puree)
- 500ml (2 cups) Passata *SEE NOTE 1
- 375ml (1½ cups) Vegetable or Chicken Stock (broth) *SEE NOTE 2
- 6 Lasagne Sheets (approx)
- 300g (1 ⅓ Cups) Cottage Cheese (pureed)
- 60g (1 cup) Cheddar, grated
Instructions
Heat oil in large saucepan and sauté onions, celery, carrots and garlic on a low heat for 5 mins.
Add the capsicum (bell) pepper and continue to sauté for a further 5 mins.
Stir in lentils, tomato puree, passata, bay leaf and one cup of stock.
Reduce heat and simmer for approx. 30 mins (adding more stock when and if needed)
Pre heat oven to 180c / 350F / Gas 4
Spread half the lentil mixture to the bottom of a baking dish (approx. 9" x 7")
Cover with a single layer of lasagne, snapping the sheets to fit.
Spread the remaining lentil mixture on top and add another single layer of lasagne
Spread the pureed cottage cheese on top and then sprinkle the cheddar cheese.
Bake for 30-40 mins (until fully heated and crispy on top)
Recipe Notes
- If you don't have passata then you can substitute it with canned chopped/crushed tomatoes.
- Use homemade/low sodium stock if serving to baby / young children to reduce sodium levels.
- This keeps well in both the refrigerator and freezer. Assemble but do not bake, allow to cool before covering, then refrigerate for up to 2 days or freeze for up to 2 months.
Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator.
Nutritional facts
Serving: 10f 6 | Calories: 340kcal | Carbohydrates: 47.1g | Protein: 19.6g | Fat: 8.5g | Cholesterol: 17.7mg | Sodium: 438.5mg | Sugar: 10g
Course:Main Meal
Cuisine:Modern
Did you make this recipe?Tag me on Instagramat @healthylittlefoodies or leave me acomment & rating below.
*First published 2015. Updated with process shots, ingredient information and a video.
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Lentil Croquettes
Red Lentil Cottage Pie
Meet Amy
Amy Whiteford runs the blog Healthy Little Foodies. She is a mum to two, has a BSc (Hons) Food Science, PGDE Primary Education and a Certificate in Childhood Nutrition. She uses her experience and knowledge to create healthy and delicious recipes for kids. Explore the site for creative ideas, tips, and inspiration! Read more
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Reader Interactions
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142 Comments
Katrina says
Easy and delicious recipe. Made this yesterday, the only change I made was using ricotta instead of cottage cheese. Will definitely make it again.Reply
Amy says
Thanks Katrina 🙂
Reply
Ann says
I made this today for my daughter in law as she is vegetarian. It is absolutely delicious. I love it and I am not vegetarian. Didn't blitz the veg as not for any babies. Everything cooked well and everything was soft including the lentils.Reply
Amy says
Thanks Ann, glad you enjoyed it 🙂
Reply
Gina Dalby says
Fabulous meal and easy to do. I didn’t bother smoothing out/blending the cottage cheese but it was still delicious. This will become a regular as we try to reduce our meat intake! Thank you.Reply
Amy says
Fantastic, thanks Gina. 🙂
Reply
Rachel says
Hi can I check the cup and ml/g for the lentils and stock? I’ve got cups but also measured and 1 1/2 cups of stock is not 375ml and 1 cup of lentils is about 150g. So I’m not sure whether to follow cup measurements or g/ml.
Thanks!Reply
Amy says
Hi Rachel, I always recommend using gram measurements as this is always going to be the most accurate. Cup sizes differ in different countries and the way they are filled can cause differences. However, if you choose to use cup measurements the recipe will still work, just stick to measuring everything with the cup measurements.:)
Reply
Donna says
This was delicious. My favourite new dinner recipe. My 19month old said the usual "no" before trying it, but once he tried it he liked it and started tucking into it. I made a regular bechamel lasagne sauce with lactose free milk as I couldn't find a plant based or lactose free ricotta in the supermarketReply
Amy says
Excellent, thanks Donna 🙂
Reply
Crys says
Just making this now, I'd like to use more then one layer of pasta - maybe 2 or 3 layers of pasta would the baking time increase in this case
Reply
Kathryn Morgans says
What a fantastic recipe! I veganised it with a vegan white sauce and I can honestly say it’s the nicest vegan lasagne I’ve made. Thank you for the recipe ❤️ My ten year old loved it too.Reply
Amy says
Thanks Kathryn, I'm glad you found a way to enjoy this vegan friendly. So happy you liked it 🙂
Reply
Sarah B says
I've made this a few times now and it's become a staple in our house. Its such an easy meal. Thank you!Reply
Amy says
Great! Ao glad you enjoy it, Sarah 🙂
Reply
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