This beautiful Syn-Free Lasagna is the ultimate comfort food, and is both hearty and packed with nutritious ingredients, making it perfect for those following a Slimming World plan. With its rich lentil filling, a medley of vegetables, and creamy yoghurt-based white sauce, this dish proves that healthy eating doesn’t have to compromise on flavour. Broad beans add a unique twist to the classic recipe, providing a subtle sweetness and extra texture that pairs beautifully with the tangy tomato base. Whether you’re serving it to family or saving portions for meal prep, this lasagna is sure to impress.
Ideal for batch cooking or servingas a mid-week family classic, this lasagna is as versatile as it is delicious. Pair it with a crisp side salad or some steamed greens to complete the meal and keep it light. The best part? It’s Syn-free, so you can enjoy a generous portion guilt-free! Let’s dive into the recipe and create a dish that’s sure to become a regular on your meal plan.
10 Reasons You’ll Love This Vegetarian Lentil and Vegetable Lasagna
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Slimming World-Friendly – This lasagna is packed with wholesome, Free Foods, making it perfect for staying on plan without sacrificing flavour.
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Hearty and Filling – The combination of protein-rich lentils and fibre-packed broad beans makes this dish wonderfully satisfying.
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Packed with Veggies – Loaded with carrots, courgette, peppers, and broad beans, it’s an easy and delicious way to get more vegetables into your diet.
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Comfort Food Without the Guilt – Enjoy all the warmth and comfort of a classic lasagna without the heavy calories or unhealthy fats.
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Perfect for Meal Prep – This lasagna freezes and reheats beautifully, making it ideal for batch cooking and busy weeknights.
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Budget-Friendly Ingredients – Made with affordable, everyday staples like lentils, vegetables, and tinned tomatoes, it’s kind to your wallet.
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Family-Friendly – Even meat-lovers will enjoy this rich and flavourful vegetarian twist on a classic comfort food.
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Simple to Make – Easy-to-follow steps and straightforward ingredients mean anyone can whip up this tasty lasagna with confidence.
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Versatile and Customisable – You can easily swap or add in your favourite veggies to make it your own.
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Deliciously Cheesy Topping – Finished with a golden layer of melted reduced-fat cheddar, it’s the perfect cheesy finish without going over your Syns!
Batch Cook – Storage Information
One of the best things about this Vegetarian Lentil and Vegetable Lasagna is how well it suits batch cooking! Perfect for prepping ahead, freezing, and reheating for those busy days when you need a quick and satisfying meal. Here’s how to store it properly:
Refrigeration:
- Cool Completely: Allow the lasagna to cool to room temperature before storing.
- Store in an Airtight Container: Transfer leftovers into an airtight container or cover the dish tightly with cling film/foil.
- Shelf Life: Keep in the fridge for up to 3 days.
- Reheating: Reheat individual portions in the microwave until piping hot throughout, or cover the whole dish with foil and heat in the oven at 180°C (fan 160°C) for 20–25 minutes.
Freezing:
- Cool Completely: Let the lasagna cool fully before freezing to prevent condensation.
- Portion for Convenience: Slice into portions and wrap each one in foil or place in freezer-safe containers.
- Label and Date: Write the date on the container to keep track of freshness.
- Shelf Life: Freeze for up to 3 months.
- Reheating from Frozen: Defrost overnight in the fridge, then reheat in the oven at 180°C (fan 160°C) for 25–30 minutes or until hot throughout. For individual portions, defrost and microwave until thoroughly heated.
Freezing Before Baking:
- Assemble and Freeze: You can also assemble the lasagna and freeze it before baking. Cover the dish tightly with foil and freeze.
- Cooking from Frozen: Bake straight from frozen, covered with foil, at 180°C (fan 160°C) for about 60–70 minutes, removing the foil for the last 10 minutes to brown the top.
Can This Recipe Be Adapted?
Absolutely! This Vegetarian Lentil and Vegetable Lasagna is incredibly versatile and can easily be adapted to suit your taste, dietary needs, or whatever ingredients you have on hand. Here are some ideas to make it your own:
Swap the Veggies
- Mix It Up: Don’t have courgette or yellow pepper? Swap them for spinach, aubergine, or butternut squash.
- Add Extra Greens: Stir in some fresh or frozen spinach or kale for an extra boost of nutrients.
- Spice It Up: Add a pinch of chilli flakes or smoked paprika for a little heat.
Change the Protein
- Different Pulses: Swap red lentils for green lentils, puy lentils, or even canned lentils for a quicker option.
- Add More Protein: Mix in some Quorn mince or tofu for extra plant-based protein while keeping it vegetarian.
Make It Vegan
- Dairy-Free Sauce: Use unsweetened plant-based yoghurt and swap the eggs for a tablespoon of cornflour to thicken the sauce.
- Vegan Cheese: Top with your favourite dairy-free cheese or nutritional yeast for a cheesy flavour.
Gluten-Free Option
- Lasagna Sheets: Use gluten-free lasagna sheets or thinly sliced aubergine or courgette layers instead.
- Check Ingredients: Double-check that your vegetable stock and other packaged ingredients are gluten-free.
Add More Flavour
- Fresh Herbs: Add fresh basil, parsley, or thyme to the filling for extra freshness.
- Rich Sauce: Stir in a splash of balsamic vinegar or a spoonful of Marmite for added depth.
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Vegetarian Lentil and Vegetable Lasagna
Ingredients
- Low-calorie cooking spray
- 1 Onion [Diced]
- 2 Garlic Cloves [Minced]
- 1 Yellow Pepper [Deseeded, Sliced]
- 1 Carrot [Finely Sliced]
- 1 Small Courgette [Grated]
- 150g Mushrooms [Sliced]
- 100g Frozen or Fresh Broad Beans, Shelled
- 150g Dried Red Lentils
- 800g Chopped Tomatoes [2 x 400g Cans]
- 1 tbsp Tomato Puree
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 300ml Hot Vegetable Stock
- 500g Fat Free Natural Yoghurt [Room Temperature]
- 2 Eggs [Beaten]
- 1 tsp Mustard Powder
- 10 Fresh Lasagna Sheets
- 100g Reduced Fat Cheddar Cheese [Grated]
- Salt and pepper to taste
Instructions
- Spray a large frying pan with low-calorie cooking spray and place over medium heat.Add the onion and garlic, frying until softened. Add a splash of water if they stick.
- Stir in the yellow pepper, sliced carrots, mushrooms, and grated courgette. Cook for 5 minutes. Again add some water if needed.
- Add the broad beans, red lentils, chopped tomatoes, tomato purée, oregano, basil, and vegetable stock. Mix well.Simmer for 20 minutes, stirring occasionally, until the lentils are soft and the mixture has thickened. Season to taste.
- Preheat the oven to 180°C (fan 160°C) or Gas Mark 4.
- Meanwhile in a bowl, whisk together fat-free yoghurt, beaten eggs, mustard powder, and some salt and pepper.
- Spread a layer of the lentil mixture in a lasagna dish. Top with lasagna sheets. Repeat layers, finishing with a layer of lasagna sheets depending on the size of your dish.
- Pour over the yoghurt sauce, ensuring the top layer is fully covered.
- Sprinkle grated cheddar over the top.
- Bake for 30–35 minutes until golden and bubbling.
- Let the lasagna rest for 5 minutes before serving. Enjoy with a crisp salad or steamed veggies.
