Zucchini and lentil lasagna

Zucchini and lentil lasagna

Course: Recipes, dish, dinnerDifficulty: Medium easy


Prep time


Cooking time


Total time



This lasagna recipe uses no pasta and little cheese and is more satisfying than any other lasagna and includes lentils for a protein boost!


  • Lasagna
  • 1kg zucchini (approx. 3 pieces of medium size).

  • 4 tomatoes

  • 300g red lentils

  • Olive oil

  • 4 cloves of garlic

  • 750ml milk or alternative milk

  • 100g butter, margarine or 80ml sunflower oil

  • Flour

  • 100g grated cheese

  • Pepper, salt

  • Breading
  • 1 egg and a spoon of milk (some plant milk, 1 tsp egg replacer powder, or soya flour can be substituted).

  • Breadcrumbs


  • Wash the red lentils and cook them in twice the amount of water until they are soft. Season with salt, pepper, and 2 cloves of crushed garlic. Add enough olive oil to make a spreadable mixture.
  • Cut the zucchini into 1cm slices, toss in the egg mix and the breadcrumbs. In batches, fry in oil until golden brown.
  • At the same time, make the béchamel sauce in a separate sauce pan. Heat the butter/oil then sprinkle in 2 tbsp flour and whisk to mix. Add the milk and cook briefly, stirring, until a thick mixture. Season to taste with salt, pepper, spices, and the remaining garlic.
  • Cut the tomatoes into thin slices.
  • Alternate layers of béchamel sauce, zucchini slices, soft lentils, and tomatoes in a baking dish. Sprinkle the top layer of tomatoes with cheese.
  • Bake in the preheated oven for approx. 30 minutes at 175 degrees until the cheese on top is golden brown.


  • Enjoy!