No-prep green lasagne recipe

Name: No-prep green lasagne
Yield: Serves 6
Ingredients: 2 x 390g tins green lentils, drained and rinsed; 2 x 500g cartons passata with garlic & herbs; 1 large courgette (200g), coarsely grated; 400g frozen spinach, defrosted and squeezed dry (see tip, below); 1 tsp chilli flakes; 9-12 dried lasagne sheets; 250g ricotta; 50g pecorino (or Parmesan), grated; fresh basil, to serve (optional); salad leaves, to serve (optional)

Created by The Tesco Recipes team

Fancy homemade lasagne without all the prep? This has to be one of the easiest veggie lasagne recipes around and gets a bonus point for being healthy – the lentils being a good source of protein and fibre. Using storecupboard staples and frozen veg, it's pretty great value too.

See method

Serves 6
15 mins to prepare and 35 mins to cook
330 calories / serving

Shop your ingredients

Tesco Green Lentils In Water 390G
2 x 390g tins green lentils, drained and rinsed
£0.45
£1.15/kg DR.WT
Tesco Italian Passata With Garlic & Herbs 500G
2 x 500g cartons passata with garlic & herbs
£0.90
£1.80/kg
Tesco Courgettes Loose
Aldi Price Match
1 large courgette (200g), coarsely grated
£0.56
£2.78/kg
Tesco Leaf Spinach 900G
400g frozen spinach, defrosted and squeezed dry (see tip, below)
£1.65
£1.83/kg
Tesco Kashmiri Chilli Flakes 27G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
1 tsp chilli flakes
£1.00
£37.04/kg
Tesco Free From Lasagne Sheets 250G
60p Clubcard Price
(£2.40/kg)
Offer valid for delivery from 05/10/2026 until 11/10/2026
9-12 dried lasagne sheets
£0.75
£3.00/kg
Tesco Ricotta Cheese 250 G
250g ricotta
£1.50
£6.00/kg
Tesco Grated Pecorino Cheese 50G
50g pecorino (or Parmesan), grated
£1.45
£29.00/kg
Tesco Fresh Cut Basil 30G
Aldi Price Match
fresh basil, to serve (optional)
£0.50
£16.67/kg
Tesco Babyleaf Salad 90G
salad leaves, to serve (optional)
£0.90
£10.00/kg

Method

Preheat the oven to gas 6, 200˚C, fan 180˚C. Put the lentils in a large bowl with 1½ cartons of passata, the courgette, spinach and chilli flakes. Season; mix well.
Spoon ⅓ of the lentil mixture into the base of a 30 x 20cm ovenproof dish. Arrange a single layer of lasagne sheets over the top, breaking in half if needed. Repeat the layers with the remaining lentil mixture and lasagne sheets twice more.
Season the remaining passata and spread over the top layer of lasagne sheets. Mix the ricotta in a bowl with some black pepper and half the grated pecorino. Spoon evenly over the lasagne, then scatter over the remaining pecorino. Bake for 35 mins or until golden (cover with foil after 25 mins if it's browning too much) and the pasta is cooked through. Scatter with fresh basil and serve with salad leaves, if you like.

See more Vegetarian pasta recipes

Tip
No time to defrost? Put the frozen spinach in a pan of boiling water and simmer for 1-2 mins. Cool under cold water; squeeze dry.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.