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This is a nice warming dinner and perfect if you are vegetarian or entertaining vegetarians. Kids love it and you can experiment and add other ingredients like spinach, some stronger cheese and even some mince if you prefer to have some meat.

It is nice reheated the next day for lunch too 🙂


1/2 cup lentils (red lentils)

bit of olive oil 1-2 tsp

3 garlic cloves and a big onion chopped small

1 red capsicum and 1-2 zucchinins chopped small

1-2 stalks celery chopped

2 tins diced tomatoes

2 tablespoons tomato paste

1/3 cup cornflour

3 cups milk

some nutmeg

some oregano

350g ricotta

12 lasagne sheets (1 big pack) – curly is good

60g grated cheese


Soak lentils in boiling water for 30 mins or so and then drain

HEat some olive oil in a large pot and add garlic and onion – cook a few mins.

Add the rest of the vegies and cook another few mins until softened slightly

Add lentils, tomatoes, tomato paste, oregano and about 1.5 cups water

Bring to the boil then simmer on med-low heat for 30 mins until lentils are tender (stir  every now and then)

Blend cornflour with a little of the milk in a saucepan until smooth

Add the rest of the milk and stir over  a low heat until it boils and thickens

Add nutmeg and some salt and pepper then cook on low heat about 5 mins more

mix ricotta with some (about 1/2 cup) of the white sauce.

Spread about 1/3 of the lentil and veg mix into a large ovenproof dish

Cover with a layer of lasagne sheets and then another 1/3 of the lentil mix

Then spread the ricotta mix on top of this

Add another layer of lasagne and the rest of the lentils

POur white sauce on top and sprinkle with cheese

Bake at 180C for about an hour – cover with foil if it is getting too brown

Stand for 10 mins to allow it to ‘settle’ before you serve it