How long does it take to make Lentil Lasagne?

About 1 hour 5 minutes in total: 20 minutes of prep and 45 minutes of cooking.

How many servings does this Lentil Lasagne recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Lentil Lasagne recipe come from?

It was shared by Alex Hall | Women's Health Coach on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Lentil Lasagne

Name: Lentil Lasagne
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 200 g spinach; a handful basil; a handful parsley; 0.5 cup lemon juice; 1 garlic; 150 ml vegetable stock; 20 g vegetarian Italian hard cheese; to taste salt; to taste black pepper; 1 tbsp olive oil; 2 leek; 200 g chestnut mushrooms; 4 garlic; 1 tsp dried thyme; 0.5 tsp chilli flakes; 100 g dried red lentils; 400 g cannellini beans; 400 ml vegetable stock; 400 g Greek yoghurt; 2 egg; 1 tbsp cornflour; a good grating nutmeg; 150 g lasagne sheets

A hearty vegetarian lasagne that blends creamy Greek yoghurt, earthy lentils, and a vibrant green sauce. The dish balances savory, slightly spicy, and tangy notes, making it a satisfying family dinner that’s both protein‑rich and comforting.

Recipe by Alex Hall | Women's Health Coach· Structured by ReelsMeals

From: Instagram(view original)

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Prep Time

20 min

Cook Time

45 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

1 hr 5 min estimated total time for 4 servings.

Explore related saves

Dinner Vegetarian Lasagne Italian

Ingredients

5 3/10 oz lasagne sheets

Green Sauce

7 1/10 oz spinach
a handful basil
a handful parsley
1/2 cup lemon juice
1 garlic
0.63 cup vegetable stock
0.71 oz vegetarian Italian hard cheese
to taste salt
to taste black pepper

Filling

1 tbsp olive oil
2 leek
7 1/10 oz chestnut mushrooms
4 garlic
1 tsp dried thyme
1/2 tsp chilli flakes
3 1/2 oz dried red lentils
14 oz cannellini beans
1 7/10 cup vegetable stock
to taste salt
to taste black pepper

Yoghurt Mixture

14 oz Greek yoghurt
2 egg
1 tbsp cornflour
to taste salt
to taste black pepper
a good grating nutmeg

Instructions

1
Preheat the oven to 392°F fan (about 356°F conventional).
2
Bring a large pot of water to a boil, add the spinach and blanch for 30 seconds, then immediately transfer to an ice‑water bath. Drain well and squeeze out excess moisture.
3
In a blender, combine the blanched spinach, basil, parsley, lemon juice, 1 clove garlic, 150 ml vegetable stock, and the vegetarian hard cheese. Blend until a smooth green sauce forms. Season with salt and black pepper to taste.
4
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the finely sliced leeks, cover, and sauté for 10 minutes until softened.
5
Add the chestnut mushrooms to the skillet and continue cooking, stirring occasionally, until they turn dark brown.
6
Stir in the remaining 4 cloves garlic, a pinch of salt, black pepper, 1 tsp dried thyme, and ½ tsp chilli flakes. Cook for 1 minute to release aromatics.
7
Add the dried red lentils, drained cannellini beans, and 400 ml vegetable stock. Bring to a gentle simmer, then reduce heat and cook for 20 minutes, stirring occasionally, until the mixture thickens. Adjust seasoning with salt and pepper.
8
In a bowl, whisk together the Greek yoghurt, eggs, cornflour, a pinch of salt, black pepper, and a generous grating of nutmeg until smooth.
9
Assemble the lasagne in a greased baking dish: start with a thin layer of the green sauce, place a layer of dried lasagne sheets, spread a portion of the lentil‑mushroom filling, then repeat the layers, ending with a final layer of green sauce and lasagne sheets.
10
Spread the yoghurt mixture evenly over the top layer and sprinkle the remaining vegetarian hard cheese.
11
Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and continue baking for another 20 minutes, or until the top is golden and bubbling.
12
Allow the lasagne to rest for 5‑10 minutes before slicing and serving.

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