Creamy Tomato Lentil and Spinach Lasagne

Brown lentils and spinach make a substantial tomato filling between tender lasagne sheets. A simple white sauce softens the layers, and mozzarella browns across the top.

Ingredients

• 9 dried lasagne sheets, about 180 g
• 2 × 400 g cans brown lentils, drained
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 700 g passata
• 150 ml vegetable stock
• 1 tsp dried oregano
• 200 g fresh spinach
• 30 g butter
• 30 g plain flour
• 450 ml milk
• 100 g grated mozzarella
• ½ tsp salt
• ¼ tsp black pepper

Method

1. Heat the oven to 190°C / 375°F. Use a baking dish about 20 × 25 cm and at least 6 cm deep. Check the lasagne sheet packet: use sheets that cook in sauce, or pre-cook if instructed. Drain and rinse the lentils.
2. Heat oil in a wide pan. Cook onion for five minutes, add garlic for 30 seconds, then stir in passata, stock, oregano, lentils, salt and pepper. Simmer gently for eight minutes. Fold in spinach in batches until wilted. Keep the sauce loose.
3. Melt butter in a saucepan. Stir in flour and cook for one minute. Gradually whisk in milk until smooth, then simmer for 3–4 minutes, stirring, until lightly thickened.
4. Spread a thin layer of lentil sauce across the dish. Add three lasagne sheets, breaking corners to fit without thick overlaps. Add one-third of the remaining lentil sauce and one-third of the white sauce. Repeat twice more with the remaining sheets and sauces.
5. Scatter mozzarella over the top. Cover with lightly oiled foil and bake 30 minutes. Uncover and bake 15 minutes more, until the top is golden and a knife slides easily through the pasta. If the pasta still feels firm, re-cover and bake another 5–10 minutes.
6. Rest 15 minutes before cutting into six portions so the layers hold. Serve warm, without additional garnish.
7. Cool leftovers within two hours and refrigerate up to three days. Reheat covered until piping hot throughout, adding a spoonful of water if needed.

Keep enough moisture

Dry lasagne sheets absorb liquid as they bake. The lentil sauce should be spoonable rather than dry before assembly.

Fit the pasta

Trim or break sheets to cover each layer with minimal overlap. Follow the packet if your pasta needs pre-cooking.

Let the layers settle

A 15-minute rest makes cleaner portions while keeping the lasagne warm.

FAQs

How many servings does this make?

Makes 6 servings using the pan or equipment listed.

What should I check before serving?

Rest 15 minutes before cutting into six portions so the layers hold. Serve warm, without additional garnish.

How should I store leftovers?

Cool leftovers within two hours and refrigerate up to three days. Reheat covered until piping hot throughout, adding a spoonful of water if needed.