Vegetarian Lentil Lasagna with Mild Béchamel Sauce

This vegetarian lentil lasagna is a wonderful comfort food that is often loved by the entire family. It provides plant-based protein and fiber from the red lentils, keeping little tummies full and offering energy for the day. The soft texture of the pasta layers combined with the creamy béchamel sauce makes this meal especially easy to chew for children aged three and up.

Ingredients

For 2 to 3 portions, you will need the following ingredients:

• 100 g red lentils (rinsed)
• 1 small carrot (finely grated)
• 1 small onion (very finely diced)
• 400 g strained tomatoes (unseasoned)
• 1 tbsp olive oil
• 1 tsp dried oregano
• A pinch of salt and pepper (very mild)
• 1 tbsp butter
• 1 tbsp wheat flour
• 250 ml whole milk
• A small pinch of nutmeg
• Approx. 6 lasagna noodles (no-boil)
• 50 g grated cheese (mild, like Gouda or mozzarella)

Preparation

1. For the lentil tomato sauce, heat the olive oil in a pot and gently sauté the diced onion and grated carrot.
2. Add the rinsed red lentils and oregano, toast briefly, and pour in the strained tomatoes.
3. Let the sauce simmer over medium heat for about 15 minutes until the lentils are soft, then season very mildly with salt and pepper.
4. For the béchamel sauce, melt the butter in a small pot, whisk in the flour, and cook briefly.
5. Slowly pour in the milk while stirring constantly, bring to a gentle boil, and refine with a bit of nutmeg until a smooth, creamy mixture forms.
6. Preheat the oven to 180 degrees Celsius (standard bake).
7. In a small baking dish, alternate layers of lentil sauce, lasagna noodles, and béchamel sauce, starting with a little sauce on the bottom.
8. Finish with a layer of béchamel sauce, sprinkle the grated cheese on top, and bake in the oven for about 30 minutes until the surface is golden brown.
9. Let the lasagna cool down well before serving, and always check the temperature before your child takes the first bite.

Variations and Tips

• Hiding vegetables: You can easily mix some finely grated zucchini into the tomato sauce for extra nutrients.
• Storage: The lasagna keeps well covered in the fridge for up to two days and can also be perfectly frozen in individual portions.
• For the parents: If adults prefer a bolder flavor, simply add chili flakes, fresh garlic, or a bit more salt at the table.
• Adapting the texture: For children who are still practicing their chewing skills, you can cut the lasagna into bite-sized, soft pieces with a fork before serving.

Allergies and Safety Info

This recipe contains wheat (gluten), dairy products (lactose, milk protein), and cheese. Always introduce new ingredients one at a time and in small amounts to easily observe any potential reactions. If you have any uncertainties regarding your child's diet or potential intolerances, please speak with your pediatrician.

Nutritional Info

Red lentils are an excellent plant-based source of iron and protein, which wonderfully support growth. The strained tomatoes provide vitamin C, helping the body absorb the plant-based iron from the lentils more effectively. At the same time, the dairy products supply calcium, an important building block for strong bones and teeth during this active stage of life.