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!


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Inredningsvis is one of Swedens largest magazines on home decoration, with thousands of readers each month. Maria Ljungström behind the blog has an eye for making your home look more luxurious and personal.


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