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Curried vegetable and lentil lasagne

Serves: 8
Prep: 15
Cook: 60

    A tasty twist on an old favourite, packed full of legumes and vegetables. This high fibre winter warmer is a dish you don't have to feel guilty about.


    • 1 tbs oil
    • 1 medium onion, chopped
    • 1 stick celery, diced
    • 1 tsp curry powder
    • 1 carrot, grated
    • 1 zucchini (courgette), grated
    • 425g can brown lentils
    • 425g can crushed tomatoes
    • 140g tub tomato paste
    • ¼ tsp salt
    • 125g fresh lasagne sheets


    • 40g margarine
    • 3 tbs plain flour
    • 3 cups low fat milk
    • ½ cup low fat cheese, grated
    • ½ tsp salt


    1. Heat oil in a large saucepan and saute onion and celery until soft. Add curry powder and saute a further minute. Add carrot, zucchini (courgette), brown lentils, tomatoes, tomato paste and salt. Bring mixture to the boil, then reduce heat and simmer for 5 minutes. Set aside.
    2. To make sauce, place margarine in a bowl and heat in the microwave for 1 minute or until melted. Stir through flour, then microwave a further minute. Gradually add milk and then microwave for 8 minutes, stirring every few minutes, until mixture boils and thickens. Add cheese and salt and microwave for 1 minute.
    3. To assemble, line the base of a 20cm x 33cm ovenproof dish with lasagne sheets. Spread with half the lentil sauce, then half the white sauce. Repeat the layers, ending with the white sauce. Bake in a moderate oven, 180ºC, for 40 minutes. Serves 8.


    • Freezing this lasagne in portions once cooked means you'll always have a nutritious meal on hand when you're short on time.

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