Red Lentil Lasagne

Red Lentil Lasagne

This easy veggie lasagne recipe has layers of rich, tomato-y lentil sauce and bechamel with a tomato and cheese topping. Suitable for vegetarians

Be the first to rate
  • Serves4
  • Preparation Time45 mins
  • Cooking Time1 hour 10 mins


For the lasagne:

  • 300 g red lentils
  • 2 onions
  • 3 tablespoons rapeseed oil
  • 130ml of water
  • 600 g of tomato passata
  • 3 tbsp Kikkoman Soy Sauce
  • 1 pinch chilli flakes
  • 2 courgettes, sliced
  • 400 g lasagne sheets
  • 150 g cherry tomatoes, halved
  • 200 g Gouda, grated
  • 200 g Parmesan, grated

For the béchamel sauce:

  • 40 g plain flour
  • 1 tablespoon butter
  • 500ml milk
  • 1 sprig of rosemary, leaves chopped
  • 1 sprig of thyme, leaves chopped
  • 1 clove of garlic, finely chopped
  • 1 pinch of salt
  • 1 pinch of sugar
  • 1 tbsp Kikkoman Soy Sauce


1. Wash red lentils in a colander under cold water. Peel and dice onions. Sweat both in a pan with rapeseed oil, then deglaze with water. Add the tomato passata, season with soy sauce and chilli flakes and let everything simmer.

2. For the béchamel sauce, first cook the flour with butter in a saucepan. Gradually add milk while stirring constantly.

3. Season the milk with herbs, garlic, salt, sugar and soy sauce to taste.

4. Preheat the oven to 190 °C. Grease the dish and alternate layers of lasagne sheets, lentil sauce, béchamel sauce and courgette slices.

5. Place the cherry tomatoes on the lasagne and finally sprinkle with cheese. Bake the lasagne in the oven for about 45 minutes. Then divide on plates and serve.

We use cookies to measure the use of the website and to continuously optimise the website experience for you. By using our website you agree to the use of cookies. Further information