Plant based lasagne

Updated: Mar 9

This a gut health winner! It's full of vegetables, pulses and wholegrains. It involves a few processes, but the preparation of this delicious meal can be quite a mindful exercise. Just settle back and enjoy putting it together. (And it's hard to make it look pretty, so trust me!)

Prep time: 1hr 30 Cooking time: 45 minutes

WHAT YOU NEED (serves 4):

For the filling

half a butternut squash

1 aubergine

2 small or 1 large courgettes

1 red pepper

1 large onion

250g red lentils

2 tbs tomato puree

1 sweet potato

1 small aubergine

half a bag of young leaf spinach

1 bay leaf

200ml water

2 teaspoons mixed herbs

6-8 wholemeal / green lasagne sheets (the no need to pre-cook type)

For the sauce

30g wholemeal flour

40g butter

350ml cold milk

150g grated cheddar cheese

1 teaspoon English mustard

salt and pepper


  1. First prepare the vegetables. Chop them all into medium-sized cubes and oven roast, drizzled with a little oil at 180 degrees for about an hour, or until they are quite soft and a little charred at the edges.

  2. Meanwhile, simmer the lentils in a large pan just enough water to cover (don't let it dry out) and the bayleaf for about 20 minutes. When they cooked, they will be soft and the mixture quite thick. If it's very watery then drain off some liquid through a sieve. Add the tomato puree and herbs. Mix well and leave to one side.

  3. Once the vegetables are cooked, add them to the lentil pan with a good grind of salt and pepper.

  4. Next, make the béchamel sauce. It's easy to just put all the ingredients in one pan over a medium heat and bring it to a gentle boiling point stirring all the time with a balloon whisk. Use a spatula occasionally to make sure all the flour is combined. Cook for 2 minutes by which time it should have thickened but of a pouring consistency. Add the mustard and cheese and stir well until the cheese has melted.

  5. Now you're ready to build your lasagne. Put a layer of lentil mixture at the bottom of a large oven proof dish followed by a layer of young leaf spinach leaves. Layer some lasagne sheets on top - cover all the lentil mixture (you may need to break some in half to fill the gaps). Then add another layer of lentil mixture, spinach and some more lasagne sheets. Finally, pour the white sauce all over the top layer. Bake in the oven for 40 minutes at 180. The sauce should be bubbling at the edges and the top nice and brown. Serve with a large mixed salad, sprinkled with sunflower seeds and some good olive oil.

Looking for some more healthy supper ideas?