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    Home » Dinner

    Cheese and Tomato Vegetarian Lasagne

    AU$2.15 | £0.59p per serve
    By Robyn | Published: Sep 17, 2019 | Modified: Oct 5, 2022

    TO THE RECIPE
    Simple Cheese and Tomato Vegetarian Lasagne
    A quick tomato lentil sauce, layered with mozzarella, cheese, and pasta, makes a vegetarian lasagne that meat eaters love!
    side view of portion of lasagne showing the layers of red lentil sauce and pasta

    This idea for this simple lasagne recipe originally came from my mother in law, who sent a cheese and mozzarella lasagne recipe to me over via WhatsApp one morning. I happened to have most of the main ingredients in, and so made it that evening. Since then I have made a number of adjustments. It always proves to be a winning dish, so I had to share it with you!

    There is a quick tomato sauce made from scratch, but don’t be put off – with only a handful of ingredients and minimal preparation time, it is quite easy to do one handed. Believe me. I had to try it one day with a toddler on my hip. There is no béchamel sauce in this lasagne, which not only means a less laborious dish (and one less pan to clean) but I personally think it makes the lasagne lighter.

    Despite the whole cooking time of just over an hour, this vegetarian lasagne is one I think of as easy to cook, with a demanding toddler on my leg. The sauce takes 5 minutes to prepare then can be left to simmer for 15 minutes. Then another 5 minutes of assembly and the lasagne is in the oven for 30-40 minutes, leaving you free to do all those other tasks on your list.
    This vegetarian lasagne smells so amazing whilst cooking in the oven, and I can promise you that even the most avid meat eaters in our family love this dish!

    I love adding red lentils to many of my dishes, such as this lasagne. They  are rich in iron, folate, dietary fibre and a great source of protein. Red lentils don’t require soaking before use, which make them an easy addition when you just want to boost the nutritional profile of a dish.

    Serving Suggestion

    As you will see from the picture above, lorries are an optional addition. If you have been following me on Instagram and/or Facebook you may remember a posting of the first time I cooked this and Mini Jones deciding to add one of his toy lorries on top of the dish whilst I was trying to photograph it.

    If the idea of a lorry accompaniment doesn’t appeal to you, a simple salad of baby spinach and fresh tomatoes with olive oil and vinegar vinaigrette is all thats needed.

    Can I Make This Cheese and Tomato Lasagne Ahead of Time?

    I wouldn’t recommend reheating this lasagne, as there is not much sauce and when fresh from the oven the edges are crispy and delicious, but on reheating they can go a little rubbery. You can make the sauce up to three days beforehand though.

    If you are looking for more Vegetarian inspiration, why not have a look at my Coconut Chickpea Curry, Peach Feta Almond Toast, or  Zucchini Quiche

    cheese and tomato lasagna in white baking dish with spinach salad and toy lorries on left hand side

    Cheese and Tomato Vegetarian Lasagne

    Author: Robyn

    This easy vegetarian lasagne is a perfect midweek meal that even the most avid meat eaters will enjoy!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 55 mins
    Course dinner, Meatless Mondays, Vegetarian
    Cuisine Modern english/modern australian
    Servings 4 People
    Calories 429 kcal

    Ingredients
      

    • ½ tablespoon olive oil ($0.08 /£0.04p)
    • 1 garlic clove, crushed ($0.13 /£0.03p)
    • 2-3 spring onions, finely sliced ($1.20 /£0.20p)
    • 400g (14 oz) tinned / canned tomatoes ($0.75 /£0.28p)
    • 1 tablespoon red lentils ($0.06 /£0.03p)
    • ½ teaspoon dried oregano ($0.05 /£0.02p)
    • Handful fresh basil ($1.00 /£0.20p)
    • 200g (7 oz) mozzarella, sliced ($2.86 /£0.70p)
    • 6 sheets lasagne – dry or fresh ($1.60 /£0.46p)
    • 75g (2½ oz) cheddar cheese, grated ($0.87 /£0.38p)

    Instructions
     

    • Heat the olive oil in a medium saucepan over a low heat and add the spring onions and garlic. Fry for 2-3 minutes until soft but not coloured.
    • Add the tin of tomatoes and a tin’s worth of water (400ml), red lentils, oregano and season with a little salt and some black pepper.
    • Bring to a simmer and simmer for 15-20 minutes. Check and stir after 15 minutes, as the lentils can stick to the bottom of the pan.
    • Preheat the oven to 170˚C/340˚F.
    • In a 20cm x 27cm ovenproof dish, spoon half the sauce into the dish and spread out to cover the base.
    • Lay 2 sheets lasagne over the sauce, then sprinkle over half the mozzarella, one third of the grated cheese, and a few torn basil leaves.
    • Lay another 2 sheets of lasagne on this, then top with the rest of the tomato lentil sauce, 2 more sheets of lasagne, the rest of the mozzarella, grated cheese and basil.
    • Place in the oven and bake for 30-40 minutes, until lightly golden.

    Notes

    Estimated costs: Australia $8.60. Per serve = $2.15
    UK £2.34. Per serve = £0.59p
    ($America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please let me know and I’ll get calculating 🙂 

    Nutrition

    Calories: 429kcalCarbohydrates: 40gProtein: 23gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 58mgSodium: 583mgPotassium: 385mgFiber: 4gSugar: 4gVitamin A: 708IUVitamin C: 11mgCalcium: 436mgIron: 2mg
    Keyword meatfree meal, mozzarella, vegetarian

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Spinach and Cheese Croissants »

    Reader Interactions

    Comments

    1. Andrea says

      October 06, 2019 at 7:36 pm

      Yum! We try and eat a few meat free meals in our home every week. This lasagne will definitely be making an appearance!

      Reply
      • Robyn says

        October 09, 2019 at 12:00 pm

        That you Andrea! Yes it is a meat free favourite in our house!

        Reply
    2. Sylvie says

      October 01, 2019 at 6:25 pm

      Perfect easy and healthy mid-week dinner idea – pasta is my ultimate comfort food so I would happily eat these lasagna every day!!

      Reply
      • Robyn says

        October 02, 2019 at 7:52 am

        Thank you Sylvie! Our whole family would be happy to eat this every day too!

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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