Vegetarian Lasagna with Spinach and Lentils
A rich and filling vegetarian lasagna packed with flavor and nutritious ingredients. With green lentils and fresh spinach, you get a classic favorite in a greener edition that the whole family will love. Perfect for Meatless Monday or as a weeknight dinner in week 46.
In short
A juicy and flavorful vegetarian lasagna with lentils, spinach, and a rich cheese sauce, ready in 50 minutes.
Ingredients
- Lasagna sheets9 pcs
- Canned green lentils (rinsed)1 can
- Canned chopped tomatoes2 cans
- Yellow onion1 pc
- Garlic cloves2 pcs
- Carrots2 pcs
- Fresh spinach150 g
- Tomato paste2 tbsp
- Dried oregano1 tsp
- Butter2 tbsp
- All-purpose flour2 tbsp
- Milk5 dl
- Grated white cheese150 g
- Grated nutmeg0.25 tsp
- Salt and pepperto taste
- Olive oil1 tbsp
Instructions
- 1
Finely chop the onion and garlic, and coarsely grate the carrots. Heat olive oil in a pot and sauté the vegetables until the onion is translucent. Add tomato paste and oregano, and sauté for one minute. Stir in chopped tomatoes and drained lentils. Let the sauce simmer for 10 minutes, then season to taste with salt and pepper. Stir in the spinach right at the end so it wilts.
- 2
Melt butter in a saucepan and whisk in the all-purpose flour. Gradually whisk in the milk, stirring constantly to prevent lumps. Bring the sauce to a boil and let it simmer for about 5 minutes until thickened. Stir in half of the grated cheese, and season with nutmeg, salt, and pepper.
- 3
Preheat the oven to 200°C (top and bottom heat). Grease a baking dish and start with a layer of tomato sauce on the bottom. Add a layer of lasagna sheets, followed by white sauce and more tomato sauce. Repeat the layers, finishing with white sauce on top. Sprinkle over the remaining grated cheese.
- 4
Bake the dish in the middle of the oven for about 25–30 minutes, until the cheese is golden and the lasagna sheets are tender. Let the lasagna rest on the counter for 10 minutes before serving, so it sets and becomes easier to slice.
Questions and answers
Can vegetarian lasagna be frozen?
Yes, the lasagna is great for freezing both before and after baking. Feel free to cut it into individual portions for quick reheating on busy days.
What is a good side dish for vegetarian lasagna?
A fresh green salad with a zesty vinaigrette and freshly baked garlic bread or focaccia pairs perfectly with it.
Can I use dried lentils instead of canned?
Yes, but boil the lentils in lightly salted water for about 15–20 minutes until tender before adding them to the tomato sauce.
How long does Vegetarian Lasagna with Spinach and Lentils take?
About 50 minutes in total: 20 minutes prep and 30 minutes cooking.
How many servings does it make?
The recipe serves 4.
What ingredients do I need?
You need 16 ingredients: Lasagna sheets, Canned green lentils (rinsed), Canned chopped tomatoes, Yellow onion, Garlic cloves, Carrots …. With Veloop you can add them all to your shopping list.
