My kids voted this my best ever lasagne and it’s their “favourite ever” meal!
We usually have with salad and a good crusty bread.
The creamy white sauce I use for this is also on this site here.

Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Italian
Serves: 6-8
  • 1 medium onion, chopped
  • 2 cloves garlic
  • 1 red capsicum, diced
  • 1 green capsicum, diced
  • 2 medium zucchini, diced
  • 1 medium carrot, diced
  • 1 stick celery, diced
  • 1 can chopped tomatoes
  • 1 375g jar of your favourite tomato based pasta sauce, e.g. basil and garlic
  • 50g Lentils, Red, split
  • 1 teaspoon Oregano
  • 15 leaves basil, chopped
  • 6-8 Wholemeal Lasagne Sheets
  • Creamy White Sauce – 1 batch
  • 150g Baby Spinach
  1. Make the Creamy White Sauce - see other recipes.
  2. Sauté onion, garlic after 5 mins, then add capsicum, carrot, celery, zucchini and let soften – about 15 minutes.
  3. Add tomatoes, jar of sauce, lentils, oregano, baby spinach, and basil, season to taste. Allow to simmer until spinach wilts.
  4. In lasagne dish put a thin layer tomato sauce, cover with lasagne sheets
  5. Layer the 2 sauces and pasta alternately in lasagne dish, topping with 2nd half of white sauce (or 3 layers depending on how thick your layers are)
  6. Bake for 30-40 minutes in moderate oven. Let rest for 10-15 minutes before serving.


Nutritional info: Cals: 280 | Fat: 7g | Protein: 13.5g  | Carb: 34.5g  | Fibre: 10.65g | Sodium:  291mg

2 thoughts on “Lasagne

    1. Deb Post author

      Hi Kim, thanks for your comment! I love the white sauce too, it was the first “cheesy” one I’d made that was anywhere close to what I was looking for as its so thick and creamy like a bechamel. I tend to just use it as a topping sauce for that reason but you could make a slightly thinner version and use as a macaroni and cheese kind of sauce I guess. Let me know if you give it a go!

Comments are closed.