Classic Lasagne — Family Favourites, Reimagined
Layers of rich red lentil and walnut ragu, creamy béchamel, and golden parmesan on top. Everything you love about lasagne, reimagined without the mince.
Classic Lasagne
🔪 Prep Time: 10 mins
👩🍳 Cook Time: 75 mins
👥 Serves: 8
Ingredients
300 g red lentils
1 tbsp extra virgin olive oil
1 onion (diced)
4 clove of garlic (finely diced)
150 g tomato pureé
1000 ml vegetable stock
Water will do if you don't have any.
100 g walnuts (finely chopped)
2 tin of tomatoes
4 tbsp balsamic vinegar
2 tbsp butter
50 g flour
750 ml milk
300 g lasagne sheets
50 g parmesan (finely grated)
Method
Step 1. Before you do anything, soak your lentils (20-30 mins) while you get prepared. Heat a large heavy-based pan to 7/10. Add the olive oil and the onions and season with a pinch of salt. Stir occasionally and cook the onions for about 5 mins. If it gets dry add a few spoons of water to deglaze the pan and stir. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until the onions are softened and brown, 5 mins more.
300 g red lentils
1 onion (diced)
1 tbsp extra virgin olive oil
Use a food processor to chop your onions quickly.
Step 2. Add the garlic and, if using, add 1 tsp thyme/oregano, 1.5 tsp salt, and pepper to taste. Stir frequently for 1 min.
4 clove of garlic (finely diced)
Step 3. Add the tomato pureé and cook for 2-3 mins, stirring often, until it deepens in colour and starts to caramelise.
150 g tomato pureé
Optional: Add red wine or even some water to deglaze, scraping the pan. Cook for 1-2 mins until jammy and the alcohol cooks off.
Step 4. Pour in the veg stock to deglaze, scraping up any browned bits and mixing it through the tomato paste. Drain and add the soaked lentils and chopped walnuts, stir well, then bring to a boil. Reduce to a steady simmer and cook for 15 mins, stirring now and then to avoid the lentils sticking. Then taste and adjust the seasoning with salt and pepper, then stir in the balsamic vinegar, taste again and add more if you think it needs it.
1000 ml vegetable stock
300 g red lentils
100 g walnuts (finely chopped)
4 tbsp balsamic vinegar
Step 5. Add the tins of tomatoes and simmer for another 15 mins, or until the lentils are tender but still al dente, remember tostir occasionally to prevent burning and sticking. Add 150ml water if it seems dry, and add again if necessary.
2 tin of tomatoes
Step 6. While the sauce cooks, prepare the béchamel. Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 min.Gradually whisk in the milk until smooth. Bring to a gentle simmer and cook for 5-8 mins, whisking often, until thick enough to coat the back of a spoon.Season with salt, pepper, and a pinch of nutmeg.
2 tbsp butter
50 g flour
750 ml milk
Step 7. Heat the oven to 180°C fan / 200°C conventional.Spread a thin layer of Bolognese over the base of a large baking dish.Add a layer of lasagne sheets, a layer of Bolognese, a layer of béchamel and repeat until all the ingredients are used, finishing with a generous layer of béchamel.
300 g lasagne sheets
Step 8. Scatter over the parmesan cheese and place into the oven for 40 mins.
50 g parmesan (finely grated)
Why Red Lentils and Walnuts Work So Well Here
Red lentils are a natural fit for lasagne. They break down as they cook, creating a thick, rich ragu that holds together between the layers just like a traditional meat sauce would. There's no textural mismatch, no chewy surprises. It just works.
The walnuts add something the lentils can't do on their own. Stirred in at the end, they bring a savoury, almost meaty bite that gives the filling depth and substance. Together, the two create a ragu that's hearty enough to stand up to a proper béchamel and sheets of pasta without feeling like a compromise.
One practical note: let the lentil ragu cook down properly before you start layering. If it's too loose, the lasagne will be watery. You want it thick enough that a spoon can stand up in it.
Tips and Variations
For extra depth: Add a tablespoon of soy sauce or miso paste to the ragu for a savoury boost.
Make it vegan: Swap the butter for olive oil in the béchamel, use oat milk, and skip the parmesan or use a vegan alternative.
Add greens: Layer wilted spinach between the ragu and béchamel for extra colour and nutrition.
No walnuts? Finely chopped mushrooms, pan-fried until golden, give you a similar earthy richness.
A Small Change That Adds Up
Lasagne is one of those dishes most families cook regularly. Swapping beef mince for red lentils and walnuts keeps everything you love about it while reducing the environmental footprint significantly. Beef production generates roughly 25 times the greenhouse gas emissions of plant-based proteins like lentils (Poore & Nemecek, Science, 2018). Same dish, same comfort, much lighter on the planet.
This is part of our Family Favourites, Reimagined series, where we take the meals families already love and give them a plant-forward centre.
Meal Prep and Storage
Fridge: Keeps well for 3–4 days. Reheat individual portions in the microwave or warm the whole dish in the oven at 160°C for 20 minutes.
Freezer: Freezes for up to 3 months. Freeze before baking for best results, then bake from frozen at 180°C for 45–50 minutes (covered with foil for the first 30).
Batch cooking: This recipe scales easily. Make two and freeze one for a ready-made dinner on a busy week.
Frequently Asked Questions
Can I freeze this lasagne? Yes. It freezes for up to 3 months. For best results, assemble the lasagne but freeze it before baking. Bake from frozen with foil on for the first 30 minutes.
What can I use instead of walnuts? Finely chopped mushrooms work well for a similar earthy depth. Pecans or sunflower seeds are also good if it's a nut allergy you're working around (sunflower seeds for nut-free).
Is this lasagne good for kids? Absolutely. The lentil ragu has a mild, familiar flavour, and most kids won't notice the swap. The walnuts are chopped fine enough to blend into the sauce.
Can I make it ahead? Yes. Assemble the lasagne up to 24 hours before you need it and keep it covered in the fridge. Add 5–10 minutes to the baking time if cooking from cold.
What should I serve it with? A simple green salad and some crusty bread. That's all it needs.
Do I need to pre-cook the lasagne sheets? Most dried lasagne sheets don't need pre-cooking. Just make sure your ragu and béchamel are generous enough to keep the sheets moist as they bake.
This recipe features in our July meal plan, Roasty Toasty, alongside Roast Courgettes, Tomatoes, and Feta Traybake and The Teaches of Peaches, Tomato and Mozzarella Salad.
📲 Download the Feeds app to adjust servings, add everything to your shopping list, and discover more meat-free family meals.