Go Back
Print

Vegetarian Lentil and Vegetable Lasagna

Lasagna is the ultimate comfort food, and this vegetarian version 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.
Nutritional Information
Slimming World: Zero [Count 2 Syns Per Portion if not using Healthy Extra A for the cheese]
Weight Watchers: 10 WW Points Per Serving
Calories: 419 Per Serving
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6

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.