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Green Lentil and Mushroom Lasagne

Servings 4


  • 1 tbsp olive oil
  • 1 onion
  • 1 medium carrot about 100g
  • 150 g chestnut mushrooms
  • 400 g can of tomatoes
  • 400 g can of green or brown lentils
  • 350 g fresh cheese sauce (from the chiller section in the supermarket)
  • 125 g (approx) Fresh lasagne (how much you need depends on the shape of your dish - I use 4 sheets for mine - 3 layers plus a sheet chopped up to fill the gaps)
  • 40 g vegetarian Italian hard cheese, grated
  • Fresh basil and/or cherry tomatoes to garnish (optional)


Lentil and vegetable sauce (you can do this stage in advance if you want)

  • Halve and finely slice the onion. Peel the carrot, slice quite thinly and then halve the slices. Chop the mushrooms into chunks.
  • Heat the olive oil over a medium heat.
  • Add the onion, carrot and mushrooms and cook gently stirring occasionally for about 10 minutes.
  • Add the tinned tomatoes, stir and bring to the boil.
  • Drain the lentils and mix into the sauce.
  • Season with black pepper and take off the heat.

Putting the lasagne together

  • I use a 20cm x 22cm lasagne dish and it just fits!
  • Put half of the lentil and vegetable sauce in the bottom of the dish.
  • Cover with a sheet of pasta. You can cut up the sheets and piece them together to fit.
  • Spread over half the cheese sauce.
  • Cover with another layer of pasta.
  • Add the rest of the lentil and vegetable sauce.
  • Cover with a final layer of pasta.
  • Spread over the rest of the cheese sauce.
  • If I have any cherry tomatoes or basil in, I use them to decorate the top but it isn't at all essential.
  • Sprinkle the grated cheese over the top.

Cooking the lasagne

  • Preheat the oven to 180°C/gas mark 4.
  • If your dish is quite full, put it on a baking tray because it tends to bubble over!
  • Bake for 25 - 30 minutes. The lasagne should be bubbling and the cheese browned on top.