Tomato and Lentil Lasagne recipe – Tops Day Nurseries

Tomato and lentil

Tomato and lentil lasagne – Serves 5

Suggested portion size for recipe

1-4 years – 150g

1-2 years- 130g

3-4 years- 170g


  • 1 small onion, peeled – 60g
  • Garlic, peeled – 1 clove
  • Olive oil – ½ tablespoon
  • Oregano – ½ teaspoon
  • Tomato puree – 15g (1 tablespoon)
  • Canned tomatoes, chopped – 100g (½ x 200g can)
  • Water- 400ml
  • Red lentils, dried- 60g
  • Soft margarine – 20g
  • Plain flour – 20g
  • Whole milk 200ml
  • Lasagne sheets – 90g (5-6 sheets)
  • Cheddar cheese, full fat – 30g


  1. Preheat the oven to 180ºC/350ºF/gas mark 4.
  2. Chop the onion and garlic.
  3. Heat the oil in a large pan on a medium heat, add the onions and garlic, and cook for 5 minutes until the onion has softened. Then add the oregano, tomato purée, canned tomatoes, water and lentils and leave to simmer for 20 minutes.
  4. Prepare a roux white sauce: in a separate pan melt the margarine on a low heat. Once it has melted, stir in the flour cook on a low heat for 1–2 minutes. Gradually add the milk a little at a time, stirring continuously, bringing the milk mixture to the boil until thickened.
  5. In an ovenproof dish, layer the tomato and lentil mixture and lasagne sheets and top with a layer of white sauce.
  6. Grate the cheese and sprinkle on the top. Bake in the oven for 45 minutes or until piping hot throughout and golden on top.

Posted in: Recipes & Nursery menus