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Home » Recipes

Creamy Lentil Lasagna

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

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

Creamy lentil lasagna in a red baking dish

Creamy Lentil Lasagna

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.
8 Reviews / 4.8 Average
Prep Time: 15 minutes mins
Cook Time: 1 hour hr 5 minutes mins
Total Time: 1 hour hr 20 minutes mins
Course: Dinner
Cuisine: Italian
Method: Freezer Friendly
Diet: Egg Free, Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 8 people
Save Recipe Saved!

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
 

  • Preheat the oven to 450° F.
  • 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.
  • 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.
  • Meanwhile, boil the lasagna noodles according to package directions. Drain, toss with olive oil (so they don’t stick together), and set aside.
  • In a large bowl, mix together the mozzarella, ricotta, and ¾ cup of the Parmesan.
  • 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.
  • 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.

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.
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1.3K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Angel says

    January 24, 2019 at 1:38 pm

    5 stars
    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 says

    February 09, 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 says

    November 21, 2016 at 7:27 am

    5 stars
    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 says

    November 10, 2016 at 11:27 am

    5 stars
    I made this over the weekend and thought it was delicious! I diced the mushrooms like another reviewer. I used a standard 9x13 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 says

    November 10, 2016 at 8:15 am

    Would this taste great with homemade whole wheat lasagna noodles?

    Reply
    • Amy Taylor (comment moderator) says

      November 14, 2016 at 9:16 am

      Sure.

      Reply
  6. HH says

    November 07, 2016 at 12:14 pm

    Can I make this with no-boil lasagna noodles?

    Reply
    • Amy Taylor (comment moderator) says

      November 14, 2016 at 9:15 am

      Hello. Yes, that should work.

      Reply
  7. Igra says

    November 02, 2016 at 4:57 pm

    5 stars
    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 says

    October 31, 2016 at 8:31 pm

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

    Reply
  9. Raven says

    October 31, 2016 at 8:31 pm

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

    Reply
  10. Em says

    October 28, 2016 at 8:59 pm

    5 stars
    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 says

    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) says

    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 says

    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 says

    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
    • Debbie says

      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
    • Lisa says

      November 01, 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
  15. Ann says

    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) says

      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 says

    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 says

      November 01, 2016 at 6:24 pm

      450 - sorry for the preheat typo!

      Reply
  17. Tanya says

    October 21, 2016 at 1:56 pm

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

    Reply
    • Amanda says

      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
    • Lisa says

      November 01, 2016 at 6:12 pm

      Green! :)

      Reply
  18. 2pots2cook says

    October 21, 2016 at 4:11 am

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

    Reply
  19. Elizabeth Storie says

    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
    • Angi says

      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 says

        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. :-)

      • Angi says

        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.

      • Elizabeth Storie says

        October 21, 2016 at 11:21 am

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

    • Lana says

      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
    • willy says

      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 says

        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

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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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