Creamy Lentil Lasagna

8 Reviews / 4.8 Average
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.
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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

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

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34 thoughts on “Creamy Lentil Lasagna”

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Recipe Rating




  1. 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!

  2. 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!

  3. 5 stars
    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.

  4. 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.

  5. 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.

  6. 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!

  7. 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!

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

  8. 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!

    1. 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.

  9. 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. :-)

    1. 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.

    2. 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.

    3. 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.