The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
All-in-one lentil lasagne jumble
A fragrant mix of fried carrot, onion, pepper and garlic is the foundation of this one-pot wonder. All the action unfolds in an ovenproof pan, where you sauté the base with thyme, tomato paste and spinach, then soften lentils and lasagne sheets in the saucy stock. A scatter of parsley and... hey presto!
Plants 6
SWK: Source of protein
SWK: High fibre
one pot
Serving size
Ingredients
- 1 carrot
- 1 onion
- 1 pepper
- 3 garlic clove
- 1 handful of fresh thyme
- 230g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 80g baby spinach
- 200g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 6 lasagne sheets (Wheat, Eggs, Mustard, Soya) (Durum Wheat Semolina)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 369
Protein: 16g
Carbs: 67g
Fat: 3.0g
Ingredients
- 2 carrot
- 2 onion
- 2 pepper
- 6 garlic clove
- 1 handful of fresh thyme
- 460g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 160g baby spinach
- 400g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 12 lasagne sheets (Wheat, Eggs, Mustard, Soya) (Durum Wheat Semolina)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 358
Protein: 16g
Carbs: 66g
Fat: 2.5g
All-in-one lentil lasagne jumble
A fragrant mix of fried carrot, onion, pepper and garlic is the foundation of this one-pot wonder. All the action unfolds in an ovenproof pan, where you sauté the base with thyme, tomato paste and spinach, then soften lentils and lasagne sheets in the saucy stock. A scatter of parsley and... hey presto!
Cook time:
30 mins
Cuisine:
Italian
Food group:
Vegan
Allergens: Celery, Wheat
Cooking Instructions
Before you start
- 1x large, deep non-stick frying pan with lid
Chop, chop!
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Coarsely grate the carrots, then peel and finely dice the onions. Deseed and finely dice the peppers.
- Peel and finely chop the garlic, and finely chop the thyme leaves.
Ace the base
- Spritz a large, deep, ovenproof, non-stick frying pan with cooking spray and put it over a medium heat. Fry the carrots, onions, peppers and garlic for 5-7 mins.
Soften the pasta
- Add the thyme, tomato paste and spinach. Stir well and cook for 1 min, until the spinach wilts.
- Add the lentils and their water. Squeeze in the passata, crumble in the stock and pour in 300ml boiled water (400ml for 4 portions). Snap the lasagne sheets into pieces, dropping them into the sauce.
- Stir, then cover with a lid and simmer for 5-6 mins, until the pasta starts to soften.
Bake your lasagne
- Remove the lid and put the pan in the oven. Bake for 8-10 mins, until the sauce has thickened and the pasta is cooked.
Finish & serve
- Finely chop the parsley.
- Scatter the parsley over the lasagne jumble and serve.