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
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.
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.
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
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!
My Favorite Green Smoothie + Other On-the-go Breakfast Ideas!
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!
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?
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!
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.