Lentil and spinach delicious veggie lasagna

Today is my birthday and I wanted to share the upgraded version of my lasagna recipe. I love lasagna. I love canneloni (will most likely eat those today to celebrate my birthday). And lentil lasagna has been a recent discovery and a total hit for me and my boyfriend (who basically eats everything I cook and gives me his most honest advice). So yeah, after having heard him say it enough times, here my delicious veggie lasagna.

N’oubliez pas la recette est en français tout en bas du post

Ingredients to make this delicious veggie lasagna

For the lasagna:

  • Spinach
  • Ricotta (or soft tofu for the vegan version)
  • Lentils
  • Carrots
  • Onions
  • Garlic
  • Tomato sauce
  • Shredded cheese
  • Vegetable broth (here recipe with the IP)
  • Spices: oregano, rosemary, herbes de provence, onion powder, salt & pepper.
  • Olive oil
  • Lasagna layers

For the bechamel :

  • Flour
  • Nutmeg
  • Milk
  • Salt & pepper
  • Butter

How to make this delicious veggie lasagna?


The lasagna has two fillings so you will cook the lentils and cook the spinach separetely.

For the lentil filling: cook the onion, garlic and carrots for 5 minutes then add the lentils with the spices and cook for a couple of minutes. Add the veggie broth to cover the lentils and then continue to cook for around 20 to 30 minutes. If you need to add more broth, go ahead. When the lentils are cooked, add as much tomato sauce as you want.

For the spinach filling: Since I am using frozen spinach, cook them and once they are cooked, add the ricotta (or tofu). Season with salt & pepper.

When your two filings are ready, you can start assembling: one layer pasta, one layer lentil filling, one layer pasta, one layer spinach filling. Do this twice (or as many times are you want layers).


Add the butter in a non-stick pan, melt it and then stir in the flour until it all mixes well. Add the warm milk and stir continuously until it thickens. Bring it to a boil and add the nutmeg. Season with salt & pepper as much as you want. Lower the heat and stir for a bit longer.

I like my bechamel on the thicker side, but if you want it more liquid, add more milk.

Once the bechamel is done, cover the lasagna and add some shredded cheese on top. You will cook this for 20 minutes at 200ºC.

Lentil and spinach delicious veggie lasagna

Lasagna is a thing we don't joke about in my house, and this lasagna is 100% delicious.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: International
Keyword: lasagna, lentils, spinach
Servings: 4 people


Lentils filling

  • 1.5 cups uncooked lentils
  • 2 carrots
  • 2 onions
  • 2 garlic cloves
  • 1 cup tomato sauce
  • 1 tbsp oregano
  • 1/2 tbsp rosemary
  • 3-5 cups veggie broth

Spinach & ricotta filling

  • 2 cups frozen spinach
  • 1 pot ricotta (250g)
  • Vegan alternative: SOFT TOFU IS YOUR FRIEND. If you don't want to use ricotta, swap it with some soft tofu and it's going to be great. Season the soft tofu with salt and pepper and add a bit of nutritional yeast and you are good to go.


  • 1/2 cup butter (vegan)
  • 1/2 cup flour
  • 1 and 1/2 cups plant based milk
  • 1 tbsp nutmeg
  • Salt and pepper to taste


  • as many layers as vegan lasagna you want. I used almost a full pack.


Lentil filling

  • In a large pot, melt some butter. Cook the onion, garlic and carrots for 5 minutes, letting all those flavor get to know each other.
  • Add the uncooked lentils, and the spices and cook for 2-3 minutes. Mix well.
  • Add 2-3 cups of veggie broth (basically you want the lentils to be covered).
  • Usually lentils take around 25 minutes to cook. Check every now and then because the lentils will absorbe the broth and you will probably need to add some more.
  • When the lentils are almost done, add the tomato sauce. Add more if you want more of a tomato flavor.

Spinach filling

  • Cook the spinach according to package instructions.
  • Add the ricotta with some salt & pepper. Mix well.
  • If you are using the soft tofu, do the same thing than with the ricotta.


  • In a pot, add the butter and melt it at medium-low heat.
  • Stir in the flour and continue to do so until the paste that butter&flour have created is fully cooked and starts to bubble. Make sure you don’t burn it!! This step usually takes around 2 minutes.
  • Add the milk (reminder: it has to be hot!) and stir as the bechamels thickens.
  • Bring the bechamel to a boil and then add the salt & pepper and the nutmeg! (don’t forget the nutmeg, it changes all the flavor)
  • Lower the heat to the min and continue stirring for 2 minutes.
  • The sauce can have different consistencies, I like mine to be more on the “Thick” side while remaining a bit liquid.

Assembling it all together

  • Preheat the oven at 200ºc (check the package of the pasta you are using, mine goes straight into the oven).
  • In an oven tray, add one layer of lasagna pasta, then one layer of lentils, then pasta, then spinach & ricotta, then pasta, then lentils, then pasta, then spinach & ricotta, then pasta.
  • Cover the lasagna with the bechamel and add some grated cheese if you want.
  • Put in the oven for 20 minutes, changing to grill mode in the last 5 minutes.
  • Enjoy!

Recette en français – Lasagne de lentilles et épinards


Farce lentilles

  • 300 g lentilles
  • 2 carottes, 2 oignons, 2 gousses d’ail
  • 250ml de sauce tomate (minimum)
  • 1 cuillère à soupe d’origan, 1/2 cuillère à soupe de romarin
  • Entre 750ml et 1250ml de bouillon végétal.

Farce épinards & ricotta

  • 300 g épinards surgelés
  • 250 g ricotta
  • Ou: 250 g tofu soyeux (assaisonnement: sel, poivre, levure nutritionnel, semoule d’ail)


  • 100 g beurre végan
  • 60 g farine
  • 1 cup et 1/2 de boisson végétal
  • 1 cuillère à soupe de noix muscade
  • sel & poivre


  • J’ai utilisé presque tout un paquet: (10-12 feuilles)
  • Fromage rappé


Farce lentilles

  • Dans une casserole, ajouter du beurre. Cuire l’oignon, l’ail et les carottes pendant 5 minutes. Ajouter les lentilles et les épices et cuire pendant 2-3 minutes.
  • Ajouter le bouillon végétal et cuire pendant 25 à 30 minutes.
  • N’hésiter pas à rajouter plus de bouillon.
  • Quand les lentilles sont presque prêtes, ajouter la sauce tomate.

Farce épinards

  • Cuire les épinards selon les intructions.
  • Ajouter le ricotta (ou tofu) et rajouter du sel et poivre. Bien mélanger.


  • Dans un pot, ajouter du beurre.
  • Ajouter la farine et mélanger pendant 2-3 minutes.
  • Rajouter du lait (chaud) et bien mélanger. Amener à ébullition puis rajouter les épices.
  • Réduire la température et continuer à mélanger pendant 2 minutes.
  • Si vous voulez votre béchamel plus liquide, rajouter plus de lait.

Préparer la lasagne

  • Préchauffer le four à 200ºC (regarder les instructions dans le paquet).
  • Dans un plateau four, ajouter une couche de lasagne, une couche de farce de lentilles, une couche de lasagne, une couche de farce épinards/ricotta, et répéter 1 fois.
  • Couvrir la lasagne avec le béchamel et du fromage rappé.
  • Bon appétit !

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