zoom Vegetable lasagne

    Save to your scrapbook

    Vegetable lasagne

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Vegetable lasagne

    • Preparation time: 20 minutes
    • Cooking time: 1 hour
    • Total time: 1 hour 20 minutes

    Serves: 4-6


    4 courgettes
    2 tbsp olive oil
    1 red onion, chopped
    1 garlic clove, crushed
    1 portion (about 300g) part-cooked lentils (method below)
    3 x 400g cans chopped tomatoes
    450g baby spinach
    2 x 250g essential Waitrose Italian ricotta
    12 essential Waitrose lasagne sheets
    25g pack basil
    70g parmigiano reggiano, grated


    1. Preheat the oven to 220˚C, gas mark 7. Slice the courgettes into 0.3cm-thick discs; put on a large oven tray with 1 tbsp olive oil, season and roast for 20-25 minutes until starting to turn golden. Set aside; reduce the oven temperature to 200˚C, gas mark 6.

    2. Meanwhile, heat the remaining 1 tbsp olive oil in a large frying pan, add the onion and sweat over a medium heat for 5-10 minutes, until soft. Add the garlic and cook for 1 minute more. Add the part-cooked lentils and tomatoes and simmer for 10 minutes. Meanwhile, wilt the spinach in a separate pan, then press into a sieve to squeeze out the excess water. Mix the spinach with the ricotta; season.

    3. In a large baking dish (about 20cm x 30cm), spread 1/3 of the lentil sauce, top with 6 lasagne sheets, then ½ the spinach and ricotta mixture, ½ the courgettes and finally a layer of basil leaves. Repeat the layers with the remaining ingredients, finishing with the lentil mixture. Sprinkle with the parmesan and bake for 35-40 minutes, until golden and bubbling. Leave to stand for 5-10 minutes before serving with a green salad, if liked.


    Wash 840g red lentils in a large bowl, rinsing until the water is clear. Put in a large saucepan with 2 unpeeled garlic cloves, 1 unpeeled, halved onion, 18 peppercorns and 1.9 litres water. Cover the pan and set over a medium heat; bring to the boil, then gently simmer for 3-4 minutes testing often, until some lentils are soft, but most retain a little bite. Drain and rinse with cold water. Discard the garlic, onion and peppercorns, then divide between 6 freezeproof bags or boxes. Store these portions in the fridge for up to 3 days and/or freezer for up to 3 months, as needed; defrost in the fridge overnight before using.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Food, September 2018 issue. Download the Waitrose Food app for the full issue


    Average user rating

    0 stars