Curried Lentil Lasagna

Submitted by Sandra Rielly

Curried Lentil Lasagna

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Serving: 6
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes


  • 1 tablespoon oil,
  • 1 medium chopped onion,
  • 1 teaspoon curry powder,
  • 1/4 teaspoon smoked paprika,
  • 1 grated carrot,
  • 425g can of brown lentils- rinsed,
  • 425g can tomatoes,
  • 1 x 140 tub tomato paste, salt and pepper
  • 1/2 packet lasagne sheets
  • For the cheese sauce
  • 40g butter
  • 3 tablespoons plain flour
  • 3 cups milk
  • 1/2 cup of grated cheese
  • And a further 1/2 cup of grated cheese for the topping


  • In a large saucepan brown the onion, add the curry powder and cook for 1 minute.
  • Add all the other ingredients, bring to the boil, reduce heat and simmer until thick. Set aside.
  • To make the cheese sauce
  • Melt 40g butter in a large saucepan and slowly stir in 3 tablespoons plain flour.
  • Keep stirring and slowly add in 3 cups of milk.
  • Then add 1/2 cup of grated cheese and keep stirring until thick.
  • Grease the slow cooker bowl.
  • This makes sure the lasagna comes out easily and gives it a nice brown crust along the sides!
  • Add 1/2 of the tomato sauce into the bottom of the bowl, then add a layer of lasagna sheets,
  • breaking a sheet into pieces to fit the edges
  • Cover with half of the white sauce.
  • Then add the rest of the tomato sauce, a layer of lasagna sheets and the rest of the white sauce.
  • Top with the rest of the grated cheese and put a Tea Towel under the lid so the steam doesn't drip onto the cheese layer
  • Cook with the slow cooker on high for 2 hours

4 thoughts on “Curried Lentil Lasagna”

  1. I really love this recipe! So easy and delicious, everyday ingredients transformed. I try and have this at least once a fortnight. Oh, and the kids enjoy it too!

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