Winter layered lentil and squash bake

Comfort food at its finest, a lentil and squash bake

A warm lentil and squash bake is similar to a lasagne, but with a healthy free-from twist!

lentil and squash bake

Winter layered lentil and squash bake

Prep Time 35 minutes
Cook Time 1 hour 25 minutes
Servings 4
Calories 357 kcal
Author Niki Webster


  • 1/2 a large squash, sliced lengthwise into thin slices
  • 1 tbsp olive oil
  • sea salt

For the lentils

  • 1 large white onion, peeled, chopped
  • 2 tbsp olive oil
  • 4 garlic cloves, peeled, sliced
  • 1 tsp smoked paprika
  • 175 g mushrooms, finely chopped
  • 2 tomatoes, chopped
  • 1 tbsp rose harissa
  • 2 sun-dried tomatoes, chopped
  • 1 tsp tamari
  • 1 tbsp gluten-free Worcester sauce
  • 150 g dark green French or puy lentils rinsed
  • 750 ml water
  • 1/2 tsp sea salt
  • a twist of black pepper
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp fresh thyme

For the cheesy bechamel sauce

  • 1 tbsp vegan butter
  • 2 tbsp gluten-free plain flour
  • 250 ml almond milk
  • 3 tbsp nutritional yeast
  • a large pinch of salt
  • freshly ground black pepper


For the roast veg

  1. Preheat the oven to 180oC/Gas Mark 4.

  2. Place the squash on a baking tray and coat in olive oil, salt and pepper. Bake for 45-60 minutes, or until cooked. Keep your eye on them as they will cook at varying times. Set aside.

To make the lentils

  1. Add the oil and onion to a wide-bottomed pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and fry for 30 seconds more, then add the paprika.

  2. Add the sun-dried tomatoes, tomatoes, Worcester sauce, mushrooms, tamari and harissa; stir to combine and allow everything to soften.

  3. Add the lentils and water. Bring to the boil, then cook on a low heat for 40 minutes. Season to taste, then simmer for a further minute. Turn off the heat and stir in the fresh thyme and olive oil.

To make the cheesy bechamel sauce

  1. Add the butter to a frying pan and melt on a low heat, then add the flour. Stir to combine well.

  2. Add the almond milk and nutritional yeast. Simmer for 5 minutes, stirring constantly to ensure no lumps form. Season well and remove from the heat.

To make the bake

  1. Layer the lentils, then the squash, more lentils, then top with the cheese sauce. Bake in the oven for 25 minutes, then pop under the grill briefly to brown the top.

Nutrition Facts
Winter layered lentil and squash bake
Amount Per Serving
Calories 357 Calories from Fat 205
% Daily Value*
Fat 22.8g35%
Saturated Fat 10.8g68%
Sugar 4.4g5%
Protein 10.3g21%
* Percent Daily Values are based on a 2000 calorie diet.

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