Vegetarian lasagna with beetroot

Lasagna has never really been a part of culinary repertoire because I’ve always thought that it takes too long to make. However, recently I tested a vegetarian lasagna with green lentils and grated beetroot instead of beef mince. The results were much better than expected, and I suspect I’ll be making this recipe again some time soon. The expression is true: good things take time…

Vegetarian lasagna

vegetarian lasagna

Vegetarian lasagna: 4 – 5 servings


  • 2.5 dl green lentils
  • water
  • vegetable stock
  • 2 carrots
  • 1 large beetroot
  • 3 cloves of garlic
  • ½ red onion
  • ½ red chilli
  • 5 dl passata/chopped tomatoes
  • 3 tbsp liquid vegetable stock
  • olive oil
  • rosmary
  • oregano
  • 6 glutenfree lasagna pieces
  • 150g mozzarella
  • 150g feta cheese
  • fresh basil
  • salt
  • pepper

Vegetarian lasagna with beetroot and lentils: Method

  1. Set oven to 225 C.
  2. Boil lentils with water and vegetable stock until they are soft (25 – 30 min)
  3. Grate carrots, beetroot. Finely chop onion, garlic and chilli
  4. Fry the carrots, beetroot, onion, garlic and chilli in plenty of olive oil
  5. Pour in tomatoes, liquid vegetable stock, rosemary and oregano
  6. Pour in lentils. Mix thoroughly. Blanda ordentligt. Add salt and pepper to taste
  7. In a large baking dish, add layers of sauce (lentils etc), and lasagne pieces. Spread mozzarella and feta over each layer
  8. Add more cheese and fresh basil to the top layer
  9. Bake for around 40 minutes
  10. Serve with a glass of red wine and enjoy!

If you’d like to try a non-vegetarian version of this lasagna, use beef or chicken stock instead of vegetable stock and add a little fried chicken, cut into thin strips.

Good luck in the kitchen!


inredningsvis facebook inredningsvis twitter inredningsvis pinterest
<< share this post!
  • Svenska
  • English

24 Responses to Vegetarian lasagna with beetroot

  1. Lilli Friday, February 7, 2014 at 12:11 #

    Sounds so mouthwatering, would love to taste it!:) Kisses and hugs, have a lovely weekend! xo

  2. Cristina Friday, February 7, 2014 at 17:13 #

    Precioso post, buen fin de semana!

  3. mickandialog Saturday, February 8, 2014 at 12:01 #

    Det där såg och lät läckert.

  4. ullie Saturday, February 8, 2014 at 15:43 #

    mmm hur gott såg inte detta ut då o nyttigt ja
    Ha en fin helg

  5. Lauren Saturday, February 8, 2014 at 17:13 #

    That looks delicious!


  6. Paula @ Vintage Kitchen Notes Sunday, February 9, 2014 at 19:20 #

    Lentils and beetroot! What a great idea for lasagna. Your blog is truly inspiring!

  7. tante Mali Sunday, February 9, 2014 at 19:35 #

    Hi Dear,
    thank’s for the delicous lasagne. I’ll try it soon.
    Take Care

  8. Amy @ Fearless Homemaker Sunday, February 9, 2014 at 21:36 #

    I love lasagna and this one looks SO good. Delicious!!

  9. m Sunday, February 9, 2014 at 22:37 #


  10. Sarah@WholeandHeavenlyOven Monday, February 10, 2014 at 01:01 #

    Delicious-looking lasagna! Love all the veggies in it!

  11. Pamela Monday, February 10, 2014 at 02:31 #

    Looks so delicious. This is such a healthy meal.

  12. Katie (The Muffin Myth) Monday, February 10, 2014 at 07:37 #

    Wow, I never would have thought about putting lentils and beetroot in lasagna! I make veggie lasagna all the time with spinach and ricotta, but I’ll definitely have to try this version out.

  13. Laura @ Laura's Culinary Adventures Tuesday, February 11, 2014 at 01:02 #

    Yum! I think the lentils and beets are a great addition to this lasagna! It looks very hearty!

  14. Jenny @ BAKE Tuesday, February 11, 2014 at 15:06 #

    This lasagna looks amazing! I love the beetroot photo!

  15. Sarah Wednesday, February 12, 2014 at 00:29 #

    Maria, thanks so much for following my blog and sending me over here to check out your lasagna! :) I love the idea of lentils, beets and feta in there. Will have to try it!
    Going to browse more of your site now – looks fabulous!

Leave a Reply