Baked Tortellini Lasagna
This baked tortellini lasagna is a cozy, one-pan dinner that combines all the flavors of a traditional lasagna - a rich tomato sauce, creamy cheese, and tender pasta - without any time-consuming layering or fuss! It's so hearty and delicious, and can be ready in under 45 minutes, making it perfect for a weeknight family dinner or a weekend comfort meal.
I realize that using the term "lasagna" for this recipe is quite a loose take on the traditional Italian recipe, but it's a great twist on a classic that requires less time and effort for similar great flavors.
If you love recipes like this, try my skillet lasagna, which uses broken lasagna sheets, this gorgeous vegetarian moussaka recipe, or my tomato and mascarpone pasta next - all are warm, satisfying pasta bakes that freeze or reheat beautifully!
Ingredient Notes
The exact ingredient quantities are listed in the recipe card below. Here's what makes this baked tortellini lasagna so good, plus a few helpful substitutions if needed!
- Tortellini: I like to use cheese-filled tortellini here, but spinach and ricotta or mushroom fillings also work perfectly. Use fresh or chilled tortellini - dry versions won't cook evenly in the sauce.
- Puy Lentils: Pre-cooked lentils add texture and plant-based protein, keeping this recipe hearty without needing meat. You could substitute brown or green lentils if that's what you have.
- Red Wine: Adds depth and richness to the sauce. If you don't cook with wine, just use an equal amount of vegetable stock or a splash of balsamic vinegar to add some tanginess to your sauce.
- Cream Cheese or Double Cream: This brings the sauce together into a velvety, rich consistency. If you're dairy-free, try a vegan cream cheese alternative or a splash of oat cream.
- Cheese Topping: A mix of mozzarella and cheddar gives the perfect balance of melty stretch and golden crisp edges. Pecorino or Parmesan could be added for extra sharpness.
- Vegetables: The carrot, celery, and mushrooms build an aromatic base for this baked tortellini lasagna - you could also use whatever vegetables you have to hand, such as red bell peppers, zucchini, eggplant, or spinach.
How to Make Baked Tortellini Lasagna
1) Sauté the Vegetables
Heat your olive oil in a large, deep pan and sauté the onion, carrot, and celery for about 5-6 minutes, until softened and translucent. Then, stir in the chopped mushrooms and minced garlic, cooking for another 3-4 minutes until fragrant.
2) Build the Sauce Base
Add tomato paste, Italian seasoning, and dried basil. Stir well and cook for 2-3 minutes until the paste darkens and becomes aromatic.
3) Deglaze with Red Wine
Pour in the red wine, stirring to loosen any browned bits from the bottom of the pan, and cook for another 2-3 minutes until slightly reduced.
4) Add the Lentils and Tomatoes & Simmer
Tip in the chopped tomatoes, lentils, and vegetable stock, along with the bay leaf. Season with salt and pepper, then simmer for 15-20 minutes until thickened.
5) Add the Cream & Tortellini
Stir in cream cheese or double cream for a silky, rich sauce. Gently fold in the tortellini so they're well coated in sauce, then cover the pan and steam for 3-4 minutes, until the pasta is tender.
6) Top and Bake
Sprinkle over the shredded cheese, then grill (broil) for about 5 minutes until the cheese is bubbling and golden.
Garnish with chopped fresh parsley or basil, and serve immediately with a side of garlic bread or a crisp green salad.
Chef's Tips / Cooking Hacks
- Use fresh tortellini so it cooks evenly - frozen tortellini can be used, but might need an extra 2-3 minutes to steam.
- Let the sauce reduce properly before adding the tortellini; it should be thick enough to coat the back of a spoon.
- Add spinach or kale for an extra dose of greens - just stir it in at the same time as the cream.
- Don't skip the grill step - it gives that perfect cheesy crust that makes this feel like a true lasagna bake.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or stock to loosen the sauce - the tortellini will continue to absorb liquid as it sits.
I don't recommend freezing this recipe, as the texture of the tortellini can become mushy once defrosted.
FAQs
Can I make this ahead of time?
Yes! You can assemble everything up to the cheese topping, then refrigerate. When ready to eat, just bake for 20 minutes at 180°C (356°F) instead of grilling.
Can I use meat instead of lentils?
Absolutely - cooked ground beef, turkey, or plant-based mince can be used in place of lentils.
Can I make it vegan?
Yes. Use vegan tortellini, plant-based cream, and your favorite dairy-free shredded cheese for a fully vegan bake.
What should I serve it with?
This dish pairs beautifully with garlic bread, roasted vegetables, or a fresh tomato and basil salad.
Baked Tortellini Lasagna
Ingredients
- 2 tablespoon olive oil
- 1 white onion diced
- 1 stick celery diced
- 1 medium carrot finely diced
- 50 g mushrooms chopped
- 2 garlic cloves minced
- 1 tablespoon tomato paste
- 60 ml red wine
- 400 g chopped tomatoes
- 250 g precooked puy lentils
- 400 ml vegetable stock
- 1 teaspoon Italian seasoning
- 0.5 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
- 300 g tortellini
- 2 tablespoon cream cheese
- 100 g mozzarella and cheddar shredded mix
- Fresh parsley or basil to garnish
Method
- Heat the oil in a deep pan and add the diced onion, carrot, and celery. Season with a dash of salt and saute for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and turn translucent.2 tablespoon olive oil, 1 white onion, 1 stick celery, 1 medium carrot
- Add the mushrooms and garlic, and cook for another 3-4 minutes.50 g mushrooms, 2 garlic cloves
- Add the tomato paste and seasonings (minus the bay leaf), and stir into the vegetables. Cook for 2-3 minutes until the tomato paste has deepened in color and smells fragrant.1 tablespoon tomato paste, 1 teaspoon Italian seasoning, 0.5 teaspoon dried basil, Salt and pepper to taste
- Add the red wine and let the alcohol cook off for another couple of minutes (2-3).60 ml red wine
- Add the chopped tomatoes, lentils, and vegetable stock. Add the bay leaf, season with salt and pepper, and stir everything together. Leave to simmer for 15-20minutes until the sauce has thickened.400 g chopped tomatoes, 250 g precooked puy lentils, 400 ml vegetable stock, 1 bay leaf
- Add the cream cheese and stir it into the ragu.2 tablespoon cream cheese
- Add the tortellini, gently fold it into the sauce, then cover the pan and let the tortellini steam until cooked (typically 3-4 minutes).300 g tortellini
- Top with the cheese and grill for approximately 5 minutes or until the cheese has melted and turned golden and bubbly.100 g mozzarella and cheddar shredded mix
- Garnish with your fresh herbs and serve!Fresh parsley or basil
Nutrition
Notes
- Use fresh tortellini so it cooks evenly - frozen tortellini can be used but might need an extra 2-3 minutes to steam.
- Let the sauce reduce properly before adding the tortellini; it should be thick enough to coat the back of a spoon.
- Add spinach or kale for an extra dose of greens - just stir it in at the same time as the cream.
Don't skip the grill step - it gives that perfect cheesy crust that makes this feel like a true lasagna bake.
