Weekly Recipes – Lentil Lasagne

Lentil Lasagne




  • 1 onion

  • 1carrot/leek finely diced

  • 3 cloves garlic

  • 2 tbls tomato paste

  • 2 tins tomato passata or blend tinned tomatoes until smooth

  • 2 tbls mixed herbs

  • 2 tbls paprika

  • 1 tbls cumin powder

  • 1 tbls coriander powder

  • 500g lentils

  • (salt and pepper optional)




Fry onions, diced carrot and garlic until soft. Add paprika, cumin, coriander and gently fry for 2 minutes. Add the lentils, gently fry again and after 2 minutes add water and tomatoes to cover the lentils by about an inch. Bring to the boil and simmer until cooked. Add more water if needed.


White Sauce


  • 100g butter

  • 100g flour

  • 1.2 litres milk

  • 2 tbls mixed herbs

  • 150g cheddar and extra for topping




Melt butter and add flour, cook on low heat for 5 minutes. Add herbs and slowly whisk the milk making sure not too lumpy, keep on gentle heat and stir until thick (add cheese if desired)


Bake for 45 minutes at 180