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Red lentil vegetable lasagne

Vegetable lasagne layered with red lentil tomato sauce and ricotta.

Slice of red lentil vegetable lasagne showing its layers.
524 kcal per servingPrep time: 22 minServings: 2DinnerLayered lasagneRed lentils

Ingredients

  • 70 g red lentils
  • 3 whole-wheat lasagne sheets
  • ½ aubergine, diced
  • ½ courgette, diced
  • 300 g chopped tomatoes and 80 g ricotta

Method

  1. Simmer lentils, aubergine, courgette and tomatoes for 20 minutes.
  2. Layer lentil sauce, lasagne sheets and ricotta in a small baking dish.
  3. Cover and bake at 190°C for 25 minutes, then uncover for 8 minutes.

Calories in context

At 524 kcal per serving, this dish is about 26% of a 2000 kcal daily reference intake — the standard reference amount used on nutrition labels, not a personal target.

Eaten as the evening meal in a three-meal day, it is one part of a day whose real total depends on your own body, activity level and goals, not on any single recipe. For a calorie range that reflects those, rather than a generic reference figure, the tools below can help.

Calculate daily calorie needsUse the BMI calculator

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