Lentil Lasagne with Cauliflower Purée Recipe

Introduction

This lentil lasagne is a hearty and comforting dish perfect for a cozy dinner. Packed with vegetables and a creamy cauliflower topping, it’s a delicious meat-free alternative that even meat lovers will enjoy.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stick, chopped
• 1 garlic clove, crushed
• 2 x 400g cans lentils, drained, rinsed
• 1 tbsp cornflour
• 400g can chopped tomatoes
• 1 tsp mushroom ketchup
• 1 tsp chopped oregano (or 1 tsp dried)
• 1 tsp vegetable stock powder
• 2 cauliflower heads, broken into florets
• 2 tbsp unsweetened soya milk
• Pinch of freshly grated nutmeg
• 9 dried egg-free lasagne sheets

Instructions

1. Step 1: Heat the olive oil in a pan over medium heat. Add the chopped onion, carrot, and celery, and gently cook for 10–15 minutes until softened.
2. Step 2: Add the crushed garlic and cook for a few more minutes, then stir in the lentils and cornflour until combined.
3. Step 3: Pour in the chopped tomatoes and a canful of water. Add the mushroom ketchup, oregano, vegetable stock powder, and season with salt and pepper. Simmer for 15 minutes, stirring occasionally.
4. Step 4: Meanwhile, cook the cauliflower florets in boiling water for about 10 minutes or until tender. Drain well.
5. Step 5: Purée the cooked cauliflower with the soya milk using a hand blender or food processor. Season the purée with salt, pepper, and a pinch of freshly grated nutmeg.
6. Step 6: Preheat your oven to 180°C (160°C fan)/gas mark 4. Spread one third of the lentil mixture over the base of a 20 x 30 cm ceramic baking dish.
7. Step 7: Arrange a single layer of lasagne sheets over the lentils, snapping the sheets as needed to fit.
8. Step 8: Add the next third of the lentil mixture on top of the pasta, then spread a third of the cauliflower purée evenly over it. Follow with another layer of lasagne sheets.
9. Step 9: Repeat the layers with the remaining lentil mixture, pasta sheets, and finish with the rest of the cauliflower purée on top.
10. Step 10: Cover the dish loosely with foil and bake for 35–45 minutes, removing the foil for the last 10 minutes to allow the top to brown slightly.

Tips & Variations

• For extra flavor, add a handful of chopped fresh basil or spinach to the lentil sauce before layering.
• Swap out the cauliflower purée for a vegan bechamel sauce if you prefer a creamier topping.
• If you can’t find mushroom ketchup, substitute with a splash of soy sauce or Worcestershire sauce (ensure vegan if needed).
• Use gluten-free lasagne sheets for a gluten-free version.

Storage

Store leftover lasagne covered in the fridge for up to 3 days. Reheat in the oven at 180°C until warmed through, or microwave in a covered dish. This lasagne also freezes well; freeze in portions and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lentils instead of canned?

Yes, but cook the fresh lentils separately first until tender, then drain well before using them in the recipe.

Is this recipe suitable for vegans?

Yes, this lentil lasagne is entirely plant-based, using egg-free pasta and soya milk to keep it vegan-friendly.

Lentil Lasagne with Cauliflower Purée Recipe

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★★★★★

4.9 from 133 reviews

• Author: Luna
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Lentil Lasagne is a hearty, vegetarian-friendly dish that layers a savory lentil and vegetable sauce with creamy cauliflower purée and egg-free lasagne sheets. It’s a comforting and nutritious meal that uses plant-based ingredients to create a satisfying alternative to traditional meat lasagne.

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Ingredients

Scale 1x2x3x

Sauce and Lentil Mixture

• 1 tbsp olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stick, chopped
• 1 garlic clove, crushed
• 2 x 400g cans lentils, drained and rinsed
• 1 tbsp cornflour
• 400g can chopped tomatoes
• 1 tsp mushroom ketchup
• 1 tsp chopped oregano (or 1 tsp dried oregano)
• 1 tsp vegetable stock powder
• Salt and black pepper, to taste

Cauliflower Purée

• 2 cauliflower heads, broken into florets
• 2 tbsp unsweetened soya milk
• Pinch of freshly grated nutmeg

Other

• 9 dried egg-free lasagne sheets

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Instructions

1. Prepare the vegetable base: Heat the olive oil in a pan over medium heat. Add the chopped onion, carrot, and celery. Gently cook for 10-15 minutes until the vegetables are soft and fragrant.
2. Add garlic and lentils: Stir in the crushed garlic and cook for a few minutes until aromatic. Then add the drained lentils and cornflour, mixing well to coat the lentils.
3. Make the sauce: Pour in the chopped tomatoes along with a canful of water. Add the mushroom ketchup, oregano, vegetable stock powder, and season with salt and black pepper. Simmer the mixture gently for 15 minutes, stirring occasionally to prevent sticking.
4. Cook the cauliflower: While the sauce simmers, bring a large pan of water to a boil. Add the cauliflower florets and cook for about 10 minutes until tender. Drain thoroughly.
5. Prepare the cauliflower purée: Using a hand blender or food processor, purée the cooked cauliflower with the unsweetened soya milk until smooth. Season well with salt, pepper, and a pinch of freshly grated nutmeg.
6. Preheat the oven and assemble: Preheat your oven to 180°C (160°C fan) or gas mark 4. In a 20 x 30 cm ceramic baking dish, spread one-third of the lentil mixture evenly across the base. Break and layer three lasagne sheets on top to fit the dish. Spread another third of the lentil mixture over the pasta layer, then top with one-third of the cauliflower purée. Add another layer of broken lasagne sheets.
7. Continue layering: Add the remaining third of the lentil mixture followed by a final layer of lasagne sheets, then top with the remaining cauliflower purée to finish.
8. Bake the lasagne: Cover the dish loosely with foil and place in the preheated oven. Bake for 35-45 minutes total, removing the foil for the last 10 minutes to allow the top to brown slightly and become golden.
9. Rest and serve: Once baked, remove the lasagne from the oven and let it rest for about 5 minutes to set before slicing and serving.

Notes

• Use dried egg-free lasagne sheets to keep this recipe vegan-friendly.
• Ensure cauliflower is well drained before pureeing to prevent a watery topping.
• For extra flavor, add herbs like basil or thyme to the lentil sauce.
• You can substitute mushroom ketchup with Worcestershire sauce if unavailable, but ensure it’s a vegetarian version.
• This dish can be prepared a day ahead and reheated; it often tastes better the next day as flavors develop.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian-inspired

Keywords: lentil lasagne, vegetarian lasagne, cauliflower purée, meatless lasagne, plant-based, healthy dinner, vegan lasagne alternative