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Lentil Lasagne slice on a white plate

Curried lentil lasagne

A lighter vegetarian lentil lasagne that is full of fresh flavour. This tomato, vegetable and pasta dish is full of nutritious ingredients that keep you feeling fuller for longer.


Serves: Serves 8

Number of ingredients: 15 Ingredients

To prep: 15 Minutes Prep

To cook: 40 Minutes Cook

Difficulty: Medium

Nutrition per serving

  • Energy : 1260kJ

  • Protein: 13g

  • Fat (total) : 10g

  • - Saturated Fat: 3g

  • Carbohydrate (total): 39g

  • - Sugar: 11g

  • Fibre: 5g

  • Sodium: 250mg


1 tablespoon oil

1 medium onion, chopped

1 stick celery, diced

1 teaspoon curry powder

1 carrot, grated

1 zucchini, grated

425g can brown lentils

425g can crushed tomatoes

140g tub tomato paste

1/4 teaspoon salt (optional)

250g packet fresh lasagne sheets



40g margarine

3 tablespoons plain flour

3 cups soy or dairy milk

1/2 cup grated low-fat cheese


  1. Heat oil in a large saucepan and sauté onion and celery until soft.
  2. Add curry powder and sauté a further minute.
  3. Add carrot, zucchini, brown lentils, tomatoes, tomato paste and salt.
  4. Bring mixture to the boil, then reduce heat and simmer for 5 minutes. Set aside.
  5. Place margarine in a bowl and heat in the microwave for 1 minute or until melted.
  6. Stir through flour, then microwave a further minute.
  7. Gradually add milk and then microwave for 8 minutes, stirring every few minutes, until mixture boils and thickens.
  8. Add cheese and salt and microwave for 1 minute.
  9. 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.
  10. Bake in a moderate oven, 180°C, for 40 minutes.