Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Vegetarian lasagne recipe

117 ratings

For this delicious Italian main, classic lasagne has been given a satisfying meat-free twist. Packed with hearty puy lentils, carrots, onions and celery – this vegetarian lasagne recipe will have the whole family wanting more. See method

Serves 6
25 mins to prepare and 1 hr 30 mins to cook
590 calories / serving
Freezable
Vegetarian

Ingredients

For the lentil ragu

2 tbsp olive oil
125g frozen sliced onions
1 carrot, finely diced
1 celery stalk, finely diced
3 garlic cloves, crushed
150g mushrooms, finely chopped
100ml red wine
250g ready cooked Puy lentils
400g tinned chopped tomatoes
100ml vegetable stock
1 tsp dried mixed herbs
1 bay leaf
2 tbsp tomato purée

For the white sauce

100g butter
100g plain flour
600ml semi-skimmed milk
pinch of nutmeg
9-12 dried lasagne sheets
50g vegetarian Italian-style hard cheese, grated
100g mozzarella, torn

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
2475kj
590kcal 30%
Fat
27g 39%
Saturates
14g 71%
Sugars
12g 13%
Salt
0.9g 14%

of the reference intake
Carbohydrate 65.6g Protein 22.6g Fibre 5.8g

Method

To make the lentil ragu, heat the olive oil in a large saucepan. Add the onion, carrot and celery and cook for 5-6 mins until starting to soften. Add the garlic and mushrooms and cook for a further 5 mins on medium.
When the vegetables are soft, add in the wine and cook until it is reduced by half. Wash the lentils in a sieve and tip into the pan, mix well to combine and then add the tomatoes, stock, herbs, bay leaf, 2 tbsp tomato purée and 1 tsp of ground black pepper.
Partially cover a lid on the pan cook on medium for 20-25 mins. Add 1 tsp of salt when the ragu is nearly done. While the ragu is cooking, prepare the white sauce and preheat the oven to gas 6, 200°C, 180° C fan.
Melt the butter in a saucepan and then add the flour, mix until all combined and cook for 2-3 mins. Take the pan off the heat and gradually whisk in the milk and nutmeg. When all the milk is added, return to the heat and bring to a gentle boil for 2 mins, stirring, until you have a custard consistency.
In a large, ovenproof baking dish, layer up the lasagne. Start with ragu, followed by 3-4 lasagne sheets, depending on the size of your dish, top with white sauce and repeat until everything is used up, finishing with white sauce. Top with torn mozzarella and vegetarian cheese and bake in the oven for 40 mins.

See more Vegetarian recipes