This vegetable lasagne incorporates a delicious lentil-based sauce, or vegetarian bolognese. Deliciously creamy and full of flavour, it's layered with béchamel sauce and grilled vegetables.
The main thing:
This lentil and vegetable lasagne is really tasty. It has a completely vegetarian bolognese sauce made from lentils, tomato and herbs.
Lasagne is most delicious when made with a creamy homemade béchamel sauce; it really results in a fantastic dish.
The griddled vegetables add extra savouriness and bite to this vegetarian dish. Griddled vegetables have a distinct flavour which pairs well with the tomato and lentil sauce.
Made by Véronique
Published at 2024-01-17, this recipe is for 6 people and takes 1 hours 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 24-01-2024
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Peel and finely chop the onion and garlic cloves. Peel the carrots and cut them into thin half moons.
Clean the mushrooms with a mushroom brush, or piece of kitchen paper, and slice them.
Heat a splash of olive oil in a large, deep frying pan and fry the mushrooms in batches until nicely golden brown.
Add the onion, garlic and carrot and cook for about 3 minutes longer, until the onion has turned translucent.
Briefly fry the tomato purée in the mixture, then add the diced tomatoes, lentils, 1 tablespoon of herbes de Provence, and the roasted peppers (in pieces).
Lower the heat, place a lid on the pan and let the lentils cook for around half an hour. The exact cooking time depends on the lentils you use.
While the lentil sauce is simmering, you can prepare the rest of the vegetables.
Wash the courgette and aubergine, remove the ends and cut them into long, fairly thin slices. Drizzle the slices with olive oil.
Heat a griddle pan over a high heat and griddle the courgette and aubergine slices on both sides until the griddle pattern is visible.
Transfer the cooked courgette and aubergine slices to a large plate and sprinkle with salt and pepper.
Make a béchamel sauce following this recipe, and stir in 50g grated grana padano or vegetarian Parmesan cheese.
Preheat the oven to 180 degrees Celsius.
Season the lentil sauce with salt, pepper, and more herbes de Provence (if necessary).
Layer the lasagne components in a large baking dish. Start with a layer of lentil sauce, follow this with some griddled courgette and aubergine, then lasagne sheets, and cover with a layer of béchamel sauce.
Repeat until all the ingredients are used up, and finish with a layer of béchamel sauce.
Garnish with the remaining grana padano, then bake the lasagne until nicely golden brown and cooked through (around half an hour). The exact time depends on your oven, among other things. Enjoy your meal!
Which lentils can I use for the lentil sauce?
To make this lentil sauce, it is best to use green lentils. If you use other varieties of lentils, it's best first to soak them in cold water to reduce their cooking time.
Should I soak green lentils in cold water before cooking?
No, you don't need to soak green lentils in cold water beforehand. In fact, green lentils usually cook within 20 minutes.