This lasagne recipe is made with lentils and vegetables layered with fresh ricotta and goat's cheese.


  • 1 tbsp olive oil

  • 2 brown onions, finely diced

  • 2 garlic cloves - crushed

  • 3 x 400gm cans diced italian tomatoes

  • Celtic Sea salt and freshly ground pepper

  • 1 cup uncooked red lentils

  • 1 cup uncooked brown lentils

  • 2 cups vegetable stock

  • 1/2 cup diced red capsicum

  • 2 x grated zucchini

  • 2 x grated carrot

  • 1 eggplant thinly sliced, salted

  • 1 x sweet potato thinly sliced

  • 2 x potatoes thinly sliced

  • 1/4 of half japanese pumpkin, thinly sliced

  • 1/2 cauliflower

  • 1 cup fresh basil leaves

  • 750gm fresh ricotta

  • 150gm goats feta cheese, crumbled

  • 125ml milk

  • 2 eggs, lightly beaten

  • 2 pks gluten free lasagne sheets

  • 2 x tomatoes sliced thinly

  • 500gm grated tasty cheese

  • Baby spinach and rocket leaves (garnish)


  • 1.

    Details to follow

Nutritional information

Nutritional analysis per serving (22 servings)

  • Energy 311kj
  • Fat Total 15g
  • Saturated Fat 8g
  • Protein 17g
  • Carbohydrate 27g
  • Sugar 6g
  • Sodium 684mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by GTHReport
Any Details? ;-)