Veggie Lasagne with Iceberg Salad

Veggie Lasagne with Iceberg Salad

Ready in 45 minutes Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, February 17, 2019.



  • 1 brown onion
  • 1 carrot
  • 1 courgette
  • 1 can lentils
  • 1 pack lasagne herbs
  • 1 pack tomato paste
  • 1½ cups water
  • 1 can chopped tomatoes
  • 1 Tbsp soy sauce
  • 1 pack lasagne sheets
  • 1 pack Béchamel sauce
  • ½ cup milk
  • 1 block finely grated Parmesan cheese


  • ½ iceberg lettuce
  • ½ telegraph cucumber
  • 2 tomatoes
  • ½ red onion
  • 1 pack sliced almonds
  • 1 pack of Italian dressing

Have Handy

  • Oil
  • Salt & Pepper


  1. Prep vegetables Preheat oven to 200°C. Set aside a baking dish (about 25x30cm). Finely dice onion and grate carrot and courgette. Drain and rinse lentils.
  2. Prep sauce Heat a drizzle of oil in a large fry-pan on high heat and cook onion, carrot and lasagne herbs with ½ tsp salt for about 3 minutes, until softened. Add tomato paste and lentils and cook a further 1-2 minutes.
  3. Simmer sauce and prepare Béchamel Add stock and simmer for 1-2 minutes, until nearly evaporated. Add canned tomatoes, soy sauce and courgette. Bring to a simmer, reduce heat to medium and cook for about 7 minutes, until thickened. Season to taste. Combine Béchamel, milk and first measure of Parmesan in a bowl.
  4. Prep lasagne Lightly grease baking dish, cover base with 1/3 of the tomato sauce and place one lasagne sheet on top. Cover with another 1/3 tomato sauce, 1/3 of the Béchamel mixture and a lasagne sheet. Repeat the layers once more then top with the remaining Béchamel mixture. Sprinkle with remaining Parmesan and bake for 15-20 minutes, until pasta is cooked through.
  5. Prep salad Roughly chop lettuce; dice cucumber and tomatoes 2cm; thinly slice onion. Add to a large bowl with almonds and Italian dressing. Toss to combine and season to taste.
  6. Serve lasagne with salad on the side.