• Menu
  • Skip to right header navigation
  • Skip to primary navigation
  • Skip to secondary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Start Here
  • Recipes
  • Blog
    • School Lunches
    • Slow Cooker
    • Budget Tips
    • Food Allergies
    • Special Diets
    • Videos
  • About
    • Our Story
    • Real Food Defined
    • Meal Ideas & Resources
  • Shop
    • My Cookbooks
    • Meal Plans
    • Amazon Favorites
  • Free Resources
  • Start Here
  • Recipes
  • Blog
    • School Lunches
    • Slow Cooker
    • Budget Tips
    • Food Allergies
    • Special Diets
    • Videos
  • About
    • Our Story
    • Real Food Defined
    • Meal Ideas & Resources
  • Shop
    • My Cookbooks
    • Meal Plans
    • Amazon Favorites
  • Free Resources
Home » Blog » Creamy Lentil Lasagna

Creamy Lentil Lasagna

 Updated: March 24, 2017    Lisa Leake    34 Comments

1.3Kshares
  • Facebook662
  • Pinterest666
  • Email

Many, MANY years ago when we were just out of college and living in Portland, OR (our “out West” adventure!), we ordered a White Lentil Lasagna for lunch at Bread and Ink Cafe. My husband still remembers that meal, so here I am 17 years later trying to recreate it! (We are clearly into food if that wasn’t already obvious, haha).

After a couple of attempts, my husband – and the kids too – have given this Creamy Lentil Lasagna two thumbs up, and I’m excited to share it with you today. My 4th grader even ate the leftovers for breakfast if that tells you anything. This dish is a hearty vegetarian meal I think any meat lover would embrace. Let me know what you think in the comments!

Creamy Lentil Lasagna on 100 Days of Real Food

Sponsor Shoutout: Ceramcor

I baked this recipe in my new Ceramcor Ovenex Bakeware because have you seen the pictures going around the internet that show how glass bakeware can explode? So scary, but thankfully Ceramcor is offering us a great solution. Not only is it safer to use in the oven, but I think their colorful baking dishes are more attractive than the regular clear glass variety. Wouldn’t this red one be perfect for Christmas? They have other colors too.

And I found that this dish is a little wider at the bottom than my traditional bakeware, which gave me more room for my lasagna. Normally, it seems as though I can’t fit the lasagna noodles side-by-side without them having to overlap in my other baking dishes. First world problems, I know. Anyway, check out the different sets they have available – perfect for holiday gifts and entertaining.

Creamy Lentil Lasagna in Ceramcor Bakeware on 100 Days of Real Food

Creamy Lentil Lasagna
4.75 from 8 votes

Course: Dinner
Cuisine: Italian
Keyword: creamy pasta
Dietary Restriction: Egg Free, Peanut/Tree-Nut Free, Vegetarian
Category: Freezer Friendly

Active Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings (Adjust to suit): 8 people
Calories: 581 kcal

My husband and kids have given this Creamy Lentil Lasagna two thumbs up. It's a hearty vegetarian meal I think any meat lover would embrace.

Print

Creamy Lentil Lasagna on 100 Days of Real Food

Ingredients

Lentil Cream Sauce and Noodles

  • 5 tablespoons butter
  • ½ onion, peeled and diced
  • 2 carrots, peeled and diced
  • 1 cup lentils, dry, green
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • 4 tablespoons whole-wheat flour
  • ½ teaspoon salt, + more to taste if using homemade broth
  • pepper, to taste
  • 3 cups milk
  • 3 cups chicken broth, or vegetable
  • 1 cup water
  • 8 ounces whole-wheat lasagna

Cheese Mixture

  • 8 ounces mozzarella cheese, shredded
  • 2 cups ricotta cheese
  • 1 cup parmesan cheese, grated, divided

Instructions

  1. Preheat the oven to 450° F.
  2. In a large sauté pan (with sides) or a sauce pan, melt the butter over medium heat. Stir in the onion and carrots and cook until they begin to soften, 2 or 3 minutes. Add the lentils, mushrooms, and garlic to the pan and cook while stirring until the garlic begins to smell fragrant but does not brown, about 1 or 2 minutes.
  3. Stir in the flour, salt, and pepper so it coats the veggies. As soon as the flour begins to brown (about 1 - 2 minutes), stir in the milk, broth, and water. Bring the liquid to a boil, turn down to medium-low, and stir occasionally until it thickens and the lentils are tender, about 30 - 35 minutes.
  4. Meanwhile, boil the lasagna noodles according to package directions. Drain, toss with olive oil (so they don’t stick together), and set aside.
  5. In a large bowl, mix together the mozzarella, ricotta, and ¾ cup of the Parmesan.
  6. In a rectangular casserole dish, layer the ingredients in this order: one-third of the sauce on the bottom, one-third of the noodles next, then half of the cheese mixture. Repeat with another layer of sauce, noodles, and cheese with the last layer of noodles going on top of that. Then smooth the final layer of sauce on top of the noodles. Any noodles on the top that don't get covered in sauce could get crispy so be careful about even coverage. Top with the remaining ¼ cup Parmesan cheese.
  7. Bake at 450° until golden brown on top, about 15 - 20 minutes. If your casserole is cold when you start (either from the fridge or defrosted completely from the freezer), then you'll need to increase the baking time.

Recipe Notes

1. Please visit Ceramcor, the makers of Xtrema Cookware to learn more about their all natural ceramic bakeware, cookware, and teaware.

2. We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts
Creamy Lentil Lasagna
Amount Per Serving
Calories 581 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 17g106%
Cholesterol 93mg31%
Sodium 1008mg44%
Potassium 732mg21%
Carbohydrates 49g16%
Fiber 9g38%
Sugar 7g8%
Protein 33g66%
Vitamin A 3495IU70%
Vitamin C 9.5mg12%
Calcium 555mg56%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.

 

1.3Kshares
  • Facebook662
  • Pinterest666
  • Email

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

Category: Dinner, Recipes

Previous Post: «My Favorite Green Smoothie on 100 Days of Real Food My Favorite Green Smoothie + Other On-the-go Breakfast Ideas!
Next Post: My New Cookbook Is Here!! My Cookbooks 5»

Other Posts You Might Like

  • White #Chicken Lasagna from 100 Days of #RealFood
    White Chicken Lasagna
  • Creamy Shrimp Pasta with Lemon
    Creamy Shrimp Pasta with Lemon
  • The Easiest Spinach Lasagna
    The Easiest Spinach Lasagna
  • Shrimp and Lentil Lettuce Wraps on 100 Days of Real Food
    Shrimp and Lentil Lettuce Wraps

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.

Reader Interactions

Comments

  1. Angel

    January 24, 2019 at 1:38 pm

    As are the majority of recipes on this site-this was amazing! I added a bag of frozen spinach to my cheese mixture for extra vegetables. Next time I may use only 1 cup of ricotta instead of two as it was too much for my taste but this was a hit with all of my kids and my husband!

    Reply
  2. Dan Scarsella

    February 9, 2018 at 8:51 pm

    Looks great, but I’m actually looking for a lentil lasagna noodle that’s 100% lentil and no other additives. Can you point me in the right direction?

    Reply
  3. Jakob Ingefær

    November 21, 2016 at 7:27 am

    My girlfriend and I make the lasagna yesterday and it was very delicious.
    We are both great fan of lentils as they are health and as they taste amazing.
    It is not the last time, we have made it!

    Reply
  4. Katy S

    November 10, 2016 at 11:27 am

    I made this over the weekend and thought it was delicious! I diced the mushrooms like another reviewer. I used a standard 9×13 baking dish and it was right at the top of the pan and threatening to bubble over. Next time I make it I’ll try using a slightly larger dish or cutting back on the liquid just a little bit.

    Reply
  5. Ryan

    November 10, 2016 at 8:15 am

    Would this taste great with homemade whole wheat lasagna noodles?

    Reply
    • Amy Taylor (comment moderator)

      November 14, 2016 at 9:16 am

      Sure.

      Reply
  6. HH

    November 7, 2016 at 12:14 pm

    Can I make this with no-boil lasagna noodles?

    Reply
    • Amy Taylor (comment moderator)

      November 14, 2016 at 9:15 am

      Hello. Yes, that should work.

      Reply
  7. Igra

    November 2, 2016 at 4:57 pm

    I made this tonight and it was soooo delicious! Everyone in my family loves it! I’m looking forward to more recipes with lentils.

    Reply
  8. Raven

    October 31, 2016 at 8:31 pm

    I made this tonight and while it tasted good, it was extremely soupy.

    Reply
  9. Raven

    October 31, 2016 at 8:31 pm

    I made this tonight and while it tasted good, it was extremely soupy.

    Reply
  10. Em

    October 28, 2016 at 8:59 pm

    This was great! I ended up adding another 3/4 cup of red lentils to my already 1 cup of red lentils to make the sauce creamier. Great flavor overall. 20 minutes at 450 was more than enough time for it to cook through.

    Reply
  11. Erica

    October 28, 2016 at 3:29 pm

    We live in Portland and love the Bread and Ink Cafe! Will have to try this.

    Reply
  12. Amy Taylor (comment moderator)

    October 25, 2016 at 2:25 pm

    Hi there. Lisa buys All Clad: https://www.100daysofrealfood.com/2011/12/09/real-food-tips-my-favorite-kitchen-tools-and-appliances/.

    Reply
  13. Marissa

    October 24, 2016 at 8:53 pm

    I made this tonight and it exceeded my expectations. I cooked it on 425 (there was a little confusion on oven temp) in a 9X13 pan. I also recommend dicing the mushrooms unless your family loves them. Mine doesn’t but when diced you hardly notice them. Also, I used no boil brown rice lasagna noodles to make it GF. Oh and GF flour instead of whole wheat. Yummy!

    Reply
  14. Deanna

    October 23, 2016 at 4:47 pm

    Hi there, I am excited to try this recipe but I have a bunch of non-mushroom eaters in this family (including me, LOL!). Can you recommend a substitution? Or perhaps leaving them out entirely? Thanks!

    Reply
    • Lisa

      November 1, 2016 at 6:25 pm

      Some ideas to try are cauliflower, eggplant or meat – although all would need to cook longer than the mushrooms!

      Reply
    • Debbie

      October 26, 2016 at 12:43 am

      I also loathe mushrooms. I often substitute them for frozen artichoke hearts or bell peppers. I would love a suggestion for a substitution too.

      Reply
  15. Ann

    October 21, 2016 at 4:35 pm

    Can you please tell me what brand of pots and pans you use? Thank you!

    Reply
    • Amy Taylor (comment moderator)

      October 25, 2016 at 2:39 pm

      Hi there. Lisa buys All Clad: https://www.100daysofrealfood.com/2011/12/09/real-food-tips-my-favorite-kitchen-tools-and-appliances/.

      Reply
  16. Ann

    October 21, 2016 at 3:08 pm

    Could you clarify the baking temp? You have preheat @ 400* and bake @ 450*. Seems kind of high temp for a casserole. This definitely looks to be a simple yummy dish. Thanks!

    Reply
    • Lisa

      November 1, 2016 at 6:24 pm

      450 – sorry for the preheat typo!

      Reply
  17. Tanya

    October 21, 2016 at 1:56 pm

    What sort of lentils do you use (red, green)? Thank you!

    Reply
    • Lisa

      November 1, 2016 at 6:12 pm

      Green! :)

      Reply
    • Amanda

      October 21, 2016 at 10:53 pm

      I would like to know also the type of lentils that are used for this please! I was just going to post this same question.

      Reply
  18. 2pots2cook

    October 21, 2016 at 4:11 am

    Thank you for this Lasagna – new – way dish. Works also for my office lunch for the next day. Perfect !

    Reply
  19. Elizabeth Storie

    October 20, 2016 at 10:47 pm

    This looks delicious!! I can’t wait to try it. Do you think It would taste OK with coconut milk? We have a dairy intolerance at our house, so I typically use coconut milk instead of cow’s milk, but some recipes it just doesn’t quite work. :-)

    Reply
    • willy

      October 23, 2016 at 5:04 pm

      I use unsweetened cashew milk and find it works well in recipes without “flavoring” the dish. What will you use as a non-dairy option for the ricotta? I am just recently found out I have to eliminate dairy from my diet and am new to the idea of modifications/substitutions. Thanks.

      Reply
      • Elizabeth Storie

        October 23, 2016 at 5:42 pm

        YES! Cashew milk, great idea. I haven’t tried it yet, but I bet that is a great option.
        I’ve been looking into making cheese substitutes out of nuts. Here is one that looks good that i’m going to try soon. It uses Macadamia nuts :-)

        http://www.seriouseats.com/recipes/2014/02/macadamia-nut-ricotta-from-nom-nom-paleo.html

        Reply
    • Lana

      October 21, 2016 at 12:12 pm

      I find that coconut milk adds too much sweetness for some dishes, & I think this would be one of them. I am going to use soy mill or unsweetened almond milk.

      Reply
    • Angi

      October 21, 2016 at 10:32 am

      We use coconut a lot too…I had the same question. Usually if it is only a cup sub then it doesn’t matter much, but 3 cups would probably make it too sweet. I guess unless you use the unsweetened version.

      Reply
      • Elizabeth Storie

        October 21, 2016 at 10:40 am

        I might just have to try it and let you know! I was thinking I’d probably use the canned coconut milk. It’s full fat and unsweetened. :-)

        Reply
        • Angi

          October 21, 2016 at 11:12 am

          I always forget about using that version of coconut milk. I need to try that more often! Thanks.

          Reply
          • Elizabeth Storie

            October 21, 2016 at 11:21 am

            No problem! It’s typically great for these kinds of recipes.

Tell us what you think by leaving a comment below! Cancel reply

Your email address will not be published. Required fields are marked *

For security, use of Google's reCAPTCHA service is required which is subject to the Google Privacy Policy and Terms of Use.

I agree to these terms.

Primary Sidebar

Lisa Leake

Hi, I'm Lisa Welcome to my blog about cutting out processed food! Learn more →

Join 2 Million Followers

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
100 Days of Real Food On A Budget

Real Food is More Affordable Than You Think

All 100 recipes in my latest cookbook (#3 in the series!) are $15 or less to make.

Learn More

Popular Posts

85 Snack Ideas for Kids (and Adults)!

Great tips for making a green smoothie

How to Make a Perfect Green Smoothie

School Lunch Roundup!

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

About

  • Our Team
  • Partner with Us
  • Contact
  • Speaking Engagements

Policies

  • Comment Policy
  • Terms of Use
  • Privacy Policy

Quick Links

  • Free Resources
  • Start Here
  • Recipe Index
  • Blog
  • Our Team
  • Partner with Us
  • Contact
  • Speaking Engagements

Copyright © 2010 100 Days of Real Food · All Rights Reserved · 100 Days of Real Food® is a registered trademark of Leake, LLC.