Vegetarian Lentil Lasagna with Carrots and Herbs

This meatless version of the Italian classic brings wonderful flavor to the table and is perfect for sharing. Red lentils and finely diced carrots create a pleasant texture that many children really enjoy. At the same time, the dish provides valuable plant-based proteins and fiber for an active day.

Ingredients

• 100 g red lentils (rinsed)
• 2 medium carrots (peeled and finely diced)
• 1 small onion (finely chopped)
• 1 clove of garlic (finely chopped, optional)
• 400 g chopped tomatoes (canned or fresh)
• 200 ml low-sodium vegetable broth
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 6 to 8 whole-wheat lasagna noodles
• 150 g grated cheese (such as mild Gouda or mozzarella)
• 1 pinch of black pepper (to taste)

Preparation

1. Preheat the oven to 180 degrees Celsius (convection or fan-assisted).
2. Heat the olive oil in a pot and gently sauté the onion and garlic until translucent.
3. Add the diced carrots and rinsed red lentils, stirring briefly.
4. Pour in the chopped tomatoes and vegetable broth to deglaze the pot.
5. Stir in the oregano and basil, then let the sauce simmer gently for about 15 minutes until the lentils are soft and the mixture thickens.
6. In a baking dish, alternate layers of the lentil sauce and lasagna noodles, starting and finishing with the sauce.
7. Sprinkle the grated cheese evenly over the top layer.
8. Bake the lasagna in the preheated oven for about 30 minutes until golden brown.
9. Let the dish cool down well before serving, and always check the temperature before your child takes a bite.

Variations and Tips

• Swap the veggies: You can easily replace the carrots with zucchini or bell peppers to explore new flavors.
• Storage: Leftovers keep well in an airtight container in the fridge for about two to three days and often taste even better reheated.
• Freezing: The baked lasagna freezes beautifully in individual portions and lasts for up to three months in the freezer.
• Tip for parents: Adults can easily spice up their own portions at the table with chili flakes, a bit more salt, or fresh arugula.

Allergies and Safety

This recipe contains gluten (lasagna noodles) and dairy (cheese), which are common allergens. Always introduce new foods one at a time and in small amounts to monitor for any potential reactions. For young children, it is helpful to cut the food into bite-sized pieces. If you have any uncertainties about your child's diet or potential allergies, please consult your pediatrician.

Nutritional Information

Red lentils are an excellent source of plant-based protein and provide valuable iron, which supports healthy growth. Carrots add beta-carotene, while the whole-wheat noodles offer long-lasting energy through complex carbohydrates. This combination supports an active day and keeps little tummies comfortably full.