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Lentil, ricotta & spinach lasagne

Tutor: Koen Bouckaert, The 500 Calorie Kitchen

Join chef and Personal Trainer Koen as he demonstrates how to make a satisfying Lentil, Ricotta and Spinach Lasagne.

For speed and convenience, Koen uses a food processor to chop the vegetables for this dish, however if you prefer chunkier veg or don't have a processor/chopper, the vegetables can be chopped by hand.

This session was originally a part of Eat Well Week 2021.


Set out your ingredients and equipment.

Video time

28 minutes

Lentil ricotta spinach lasagne | Virtual Village Hall | Royal Voluntary Service

a man with a beard and glasses in a white t-shirt slicing courgette in a kitchen
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  • 1 large onion  
  • 1 red pepper  
  • 1 medium courgette  
  • 1 medium carrot  
  • 1 large portobello mushroom  
  • 50g fresh spinach  
  • 100g pre-cooked puy lentils  
  • 6 lasagne sheets  
  • 100g ricotta cheese  
  • 50g mozzarella cheese  
  • 20g cheddar cheese  
  • 2 cloves of garlic  
  • 150g tomato passata  
  • 1 sprig of fresh thyme  
  • 1 dried bay leaf  
  • 1 vegetable stock cube/pot  
  • 1tsp olive oil  
  • 1 tsp smoked paprika 
  • 1/4 tsp mild chili powder  
  • 1 tsp tomato puree 

For speed and convenience, use a food processor to chop the vegetables for this dish, however if you prefer chunkier veg or don't have a processor/chopper, then the vegetables can be chopped by hand.  

1. Peel and chop the onion, red peppers, carrot, courgette, mushroom and garlic. Lightly sauté the vegetables in a large pan with the olive oil for about 10 mins.  

2. Add the smoked paprika, chilli powder, tomato puree and herbs.  

3. Add the precooked puy lentils.  

4. Add the passata and vegetable stock cube/pot.  

5. Cook gently for 5 minutes. Remove the bay leaf and sprig of thyme. 

6. Layer into a lasagne dish, putting 2 sheets of lasagne between each layer, finishing with a layer of the vegetable sauce.  

7. Steam the washed spinach in a pan for a few minutes. Drain and squeeze out the excess water. Chop the spinach and mix into the ricotta cheese. Season with salt & pepper. Spread over the top of the lasagne.  

8. Rip the mozzarella cheese and grate the cheddar. Put these on top of the ricotta.  

9. Bake in the oven for 30 minutes at 180°c. Serve with a fresh green salad.  

  • Large pan 
  • Lasagne dish 

See more from Eat Well Week 2021

Eat Well Week 2021 at the Virtual Village Hall is the perfect place to find simple, flavoursome, healthy dishes to make at home. TV chef Phil Vickery and a top team of talented professional chefs joined us to demonstrate every step. Whether you cook along live, ready for a tasty lunch, or catch up later with a delicious dinner in mind, you’re sure to enjoy some exciting new recipes.

A person drizzling olive oil over a baking tray of Mediterranean vegetables and rosemary herb sprigs