Lentil and Squash Lasagne

This lasagne is total comfort food and perfect for meal prepping ahead of time!


1 onion

3 cloves garlic crushed

500g squash grated

380g green lentils (canned)

1-2 tablespoon maple syrup

2 tablespoon mixed herbs

1 tablespoon oregano

800g Passata

1 box of lasagne sheets(I used gluten free)


In a medium saucepan sweat onion until soft, 8-10 minutes.
Add garlic, squash and herbs to the onion mix and cook for 2-3 mins.
Next add lentils, passata, maple and water.
Bring mixture to boil, then reduce heat low/medium and cook for 20-25 minutes.


Bechamel sauce:

2 tablespoons of butter (non-dairy if necessary)

2 tablespoons of flour (gluten free if necessary)

2 cups milk (I use rice milk or unsweetened almond milk)

Pinch of nutmeg (use sparingly)

Pinch of salt


Place butter in saucepan and melt. Once melted add flour and mix well using a whisk, cook mixture off for 3-5 minutes
Gradually add milk while continuing to whisk, followed by a pinch of nutmeg and salt.
Continue to stir sauce over low/medium heat until sauce thickens. Once thickened, remove from heat and allow to cool.
Once the lentil mix and white sauce are cooled, construct your lasagne. Start with a layer of lentil mix, then a thin layer of white sauce, followed by a layer of lasagne sheets, then another layer of lentil mix, another layer of lasagne sheets and finally top with a layer of white sauce. You can sprinkle cheese on top also.
Bake in the oven at 180c for 20 minutes or until lasagne sheets are tender all the way through.

Recipe will store well in the fridge for 3-4 days or portion up and freeze for up to 3 months.

Original Source: 

Recipe by Regina of Kitchen Table Baking https://kitchentablebaking.wordpress.com/ Instagram @kitchentablebaking