Super easy Vegetarian Lentil Lasagna


April 10, 2016

Super easy Vegetarian Lentil Lasagna 5 0 5 1
  • Prep: 10 mins
  • Cook: 6 hrs
  • 10 mins

    6 hrs

    6 hrs 10 mins

  • Yields: 6 servings


1 Jar of Passata (or tomato pasta sauce)

1 Cup dry red lentils

1 Cup of hot water

1 packet (500g) lasagne pasta

2 cups hot water

1 cup frozen spinach

2 Tbs pesto

Salt/pepper to taste

1 cup cheese


1Put the jar of passata and the red lentils in the slow cooker with one cup of hot water on high

2Cook for three hours

3Add the pasta, the rest of the hot water, the greens, pesto and salt/pepper to taste

4Stir and sprinkle cheese on top

5Cook on high for 2-3 hours.

6Add a teatowel for the last hour to make it more crispy.

7Tea Towel Trick

Submitted by Kazel Cass


11 Reviews


July 20, 2021

What IS the tea towel trick, please? I’m new to using my slow cooker. Thankyou.

It’s high 2-3hrs 🙂


May 13, 2020

Hi, Would this be 2-3 hours on high or 4-6 hours on low?

I’m not certain which they used but I usually use dry myself


April 25, 2020

Is that fresh or dried lasagne sheets Paulene?

Paulene @ Slow Cooker Central

September 25, 2018

You could use any size the ingredients fit into… just keep in mind an emptier cooker may cook faster 🙂


September 23, 2018

What size /. Shape sc would be best for this?

Nadia Oronova

May 16, 2018

Hello. I prepared it with whatever pasta I had, didn’t have lasagna sheets. Anyways, it turned out to be great!!! My 8 year old son who is quite picky had 2 portions, so it speaks for itself. Thanks 🙂 ♥️

Kazel Cass

January 26, 2017

No layering needed.


May 24, 2016

Do you not layer the vegetables and pasta sheets?

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