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+ servings
The easiest vegetarian lasagne you will ever make! A few shortcut ingredients make this really easy to assemble with no pre-cooking required, so you can make lasagne any night of the week!

5 Ingredient Easy Lentil Lasagne

This vegetarian lentil lasagne is the easiest lasagne you will ever make. Throw it together on a weeknight with some ready-made soup, pesto and canned lentils! No pre-cooking at all. Just layer it up and bake.
4.44 from 41 ratings


  • Package of no-pre cook lasagne sheets
  • 600 ml (2.5 cups) Carton of creamy tomato soup
  • 1 cup Pre cooked lentils from a can or pouch
  • 190 g (7 oz) jar of green pesto
  • A couple handfuls of cheese


  • Pre heat the oven to 180C / 350F
  • You don't need to pre cook or pre mix anything. Just layer it all up cold.
  • Pour a bit of the soup on the bottom of the pan and add the first layer of pasta sheets. My layers went like this: tomato soup topped with lentils / pesto / REPEAT / a topping made with the rest of the tomato soup, a sprinkling of cheese and the last dollops of pesto
  • Cover the pan, and bake in the oven for about 50 minutes.


Please note that this recipe suits a smaller lasagne tray or even a brownie pan. If you want to use a full size deep lasagne pan, you will need to double the ingredients.
This is easily made vegan using vegan soup and pesto, and replacing the cheese layer with crsipy breadcrumbs or vegan parmesan!
Calories: 546kcal, Carbohydrates: 49.9g, Protein: 18.4g, Fat: 30.9g, Saturated Fat: 9.1g, Cholesterol: 28.3mg, Sodium: 1362mg, Fiber: 6.6g