Vegetarian Lasagna

This lasagna was so delicious. Even my very carnivorous husband asked for seconds.

One of my boys did said “this lasagna doesn’t taste like the Shepperds pie meat” lol but they ate it all so to me that is approved.

I think the secret ingredient on this dish is the Mascarpone cheese. It goes very well with it. It gives a delicious creamy consistency and flavour to it.


2 cans of green lentils or 400g if bought dry

1 jar of passata (700ml)

1 onion

2 carrots

About 10 mushrooms

1/2 courgette

2 garlic cloves

1 stock cube

Fresh basil

Sea salt


Tub of mascarpone cheese

6 sheets of lasagna


1. Chop up your veggies

2. Sauté all the veggies

3. In the meantime If you bought your lentils dry cook them in 500ml of stock

4. Drain and add lentils to the sautéed veggie mix

5. Start ensamble your lasagna as shown below

Add half of the lentils mixture

Cover with 3 lasagna sheets

Spread some mascarpone cheese


Add a few tomato slices on top, brush them with olive oil so they don’t dry up.

Bake your lasagna for 30 minutes at 180 degrees Celcius. Slice, serve and enjoy

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