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Lasagne with Lentils | Healthy Dinner Recipes | www.karlasnordickitchen.com

Lasagna with Lentils, Bacon and Cauliflower Béchamel Sauce

Course Dinner
Author Julie Karla


  • 0.8 cups 2 dl. beluga lentils
  • 1.6 cups 4 dl. water
  • 1 tbsp. fresh thyme finely chopped
  • 2 tbsp. olive oil
  • 1 tbsp. lemon juice
  • ½ red onion finely chopped
  • 14.1 oz. cauliflower florets
  • 0.4 cups 1 dl. cream
  • 0.8 cups 2 dl. milk
  • salt and pepper
  • 4.9 oz. bacon
  • lasagna sheets cooked
  • grated parmesan


  1. Preheat oven to 390 °F
  2. Rinse the lentils well and boil them in lightly salted water for approx. 20 minutes. Drain the lentils to remove excess water and mix the warm lentils with olive oil, fresh thyme, red onion, lemon juice and season with salt and pepper to taste.
  3. In a large pot, cover the cauliflower florets with water and cook until tender. Drain and use a hand blender to blend the cauliflower with cream and milk until you have a sauce, season with salt and pepper to taste.
  4. Prepare a baking sheet with parchment paper and line the bacon slices individually and bake the slices until they are cooked through, but not quite crisp.
  5. Prepare the lasagna by building in layers. In an oven proof dish, cover the bottom with the cauliflower béchamel sauce. Add a layer of lentil mixture. Next add a single layer of lasagna sheets. Repeat until you get half way. Add a layer of bacon and continue with the layers of sauce, lentils and lasagna sheets. Sprinkle the top with grated parmesan and bake at 375 °F for approx. 30 minutes.