High-protein lentil lasagne

High-protein lentil lasagne with red lentils, tomatoes, carrot and mozzarella: savoury, with plenty of protein and easy for any weekday, made from a few simple ingredients.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 40 min
• Total time: 60 min
• Calories: 380 kcal per serving
• Protein: 24 g
• Fat: 6 g
• Carbs: 55 g

Ingredients

• 250 g lasagne sheets
• 200 g red lentils
• 500 g tomatoes
• 1 carrot
• 1 onion
• 100 g mozzarella
• 1 tbsp oregano

Method

You’ll need: oven · saucepan · baking dish · chopping board · knife · wooden spoon

1. Peel the onion and carrot and cut into small dice. Preheat the oven to 180 °C (160 °C fan).
2. Cook the onion and carrot in a large saucepan with a little olive oil until soft. Add the red lentils and toast briefly.
3. Stir in the tomatoes and season everything with oregano, salt and pepper. Let the lentil ragù simmer until the lentils are soft and the sauce is thick.
4. In a baking dish, layer the lentil ragù and lasagne sheets alternately. Finish with a layer of sauce.
5. Scatter the mozzarella over the top and bake the lasagne at 180 °C for 35–40 min until the top is golden brown. Then leave it to rest briefly.
6. Cut into pieces and serve hot. A simple green salad with olive oil goes well with it.

Good to know

This lasagne is simple, satisfying and pleasantly uncomplicated. It tastes like a warm oven bake that's on the table without much effort.

Swaps

Mozzarella → cottage cheese (more protein, less fat); lasagne sheets → wholemeal lasagne sheets (more fibre); red lentils → Puy-style lentils (more bite, a little more fibre); mozzarella → sheep's cheese (stronger flavour, calcium)

Allergens

Contains gluten and milk; usually well suited to children if mildly seasoned, and fine during pregnancy if you use pasteurised mozzarella.