This lentil bolognese is so easy, keeps for days, and is delicious! It can be used as a filler for lasagna or a hearty sauce for pasta. I took the original recipe from Knead to Cook and tweaked it ever so slightly to fit my dietary needs and preferences. This is an Instant Pot recipe so make sure you have one before making otherwise it will take you forever on the stove top!


1 cup dried lentils

1 28 oz. can of fire roasted chopped tomatoes

3-4 small to medium carrots

1 leek

1 small shallot

1 can of tomato paste

4 cups of water

1 tablespoon oregano (dried)

1 tablespoon thyme (dried)

Red Pepper flakes to taste

Salt to taste

Balsamic Vinegar (used at the end for finishing)

Lasagna sheets (I used Capello’s for this recipe but you can use any kind you like!)


Rinse 1 cup of lentils through strainer to remove any dust, rocks, or seeds

Wash carrots, leeks, and shallot then chop each into small pieces

Put chopped shallots, carrots, leeks, and rinsed lentils into the Instant Pot

Add in tomato paste, chopped fire roasted tomatoes, thyme, oregano, salt, red pepper flakes to the Instant Pot

Add in 4 cups of water to the Instant Pot and then stir all so looks like a big bowl of soup

Place top on Instant Pot and lock. Turn the steam release knob to the closed position. Turn on Instant Pot to Manual setting, then put timer on for 15 mins. Let it sit until it reaches its desired pressure and then the timer will automatically begin when it’s ready. This is my favorite part of the pot, honestly. It’s so easy!

Once done, release the steam release knob to the open position and allow steam to release for 10 mins. Use a pot holder or towel to do this as the steam is super hot and comes out quickly. Afterwards, add approximately 1/4 cup of balsamic vinegar to the sauce to finish it off.

Preheat oven to 350 degrees. Line a pyrex baking dish with olive oil to prevent sticking. Lay down 2-3 lasagna sheets per layer. Add in 2 ladels worth of the lentil sauce in between layers of lasagna sheets until pyrex is full. Put in warmed oven for 15 mins. Once side & tops have browned, you’re ready to eat.

Let cool 10 mins before serving.

All you need to make the Lentil Bolognese sauce.
Major time saver – no boiling necessary!
Combining all washed & chopped ingredients into the Instant Pot!
Building layers of the lasagna – not a perfect fit but still tastes delicious!
All assembled and ready for the oven.
Done – let sit 10 mins then serve!