Brown Lentil Lasagne

1h 30mins



This lasagne is based on an old Sicilian recipe and is not wet and sloppy like many of its modern day counterparts nor is it smothered in cheese sauce, but instead has a crispy top layer that adds texture and complexity.

Brown Lentil Lasagne


For the Bolognese

Heat a medium-sized saucepan and add the olive oil

Add the onion, celery and carrot

Gently cook until soft

Add the garlic, Italian herbs and bay leaf

Cook for a further minute or until the herbs become fragrant

Stir in the tomato puree

Add the red wine bring to the boil, simmer for 2 minutes to evaporate the alcohol

Add the lentils, chopped tomatoes and veg stock

Bring to a simmer and cook for 15- 20 minutes

Remove from the heat, taste and season

Allow to cool for 5 minutes before constructing your Lasagne

Heat your oven to 170C

Place a little bolognese mixture on the bottom of a large square pie dish

Cover with a layer of lasagne sheets trying not to overlap them as this will make your pasta too thick

Add more Bolognese and a little béchamel then more pasta sheets alternating until the dish is nearly full

Top with the remaining béchamel and vegan parmesan

Cook 40 minutes, or until the top is lightly browned and starting to crisp.



1tbsp olive oil

1 medium onion finely chopped

1 stick of celery chopped

1 small carrot diced

2 cloves of garlic

1 bay leaf

2 teaspoons Italian herbs

1tbsp tomato puree

1 cup of red wine (optional)

2 tins chopped tomatoes

600 grams cooked brown lentils

1 veg stock cube

1-pint bechamel

1 box of lasagne sheets

Vegan Parmesan to top (optional)

Salt and pepper for seasoning