Vegetable and lentil lasagna

Name: Vegetable and lentil lasagna
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 portions

Layers of lentil and vegetable ragù with pasteurized cheese — a meat-free family bake that freezes in portions.

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

For 6 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Step 1. Simmer the lentils with the tomatoes, carrot and zucchini for 25 minutes until thick.
Step 2. Layer the ragù, noodles and a little milk in a baking dish, finishing with cheese.
Step 3. Bake at 190°C for 40–45 minutes until bubbling and the noodles are tender.
Step 4. Rest for 10 minutes before cutting.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

During pregnancy, cook meat, poultry, fish and eggs thoroughly to the safe internal temperatures published by the Government of Canada — no runny yolks or pink poultry.
Use pasteurized milk, cheese, yogurt and juice only, and avoid unpasteurized dairy.
Refrigerate leftovers within two hours, keep the fridge at 4°C or below, and reheat once until steaming hot throughout.
Wash all raw fruit and vegetables under running water before use.
No alcohol is used in this recipe.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Prenatal nutrition — Health Canada, reviewed 9 September 2026
Food safety for pregnant people — Government of Canada, reviewed 9 September 2026