Lentil Veggie Lasagna Recipe
Lentil Veggie Lasagna Recipe rescues dinner when life feels chaotic, cravings demand carbs, and vegetables beg for glamorous attention.
You stack lentils, colorful vegetables, rich tomato sauce, and noodles, creating plant-based comfort that laughs politely at boring meals.
Lentil Veggie Lasagna Recipe
This Lentil Veggie Lasagna Recipe combines hearty lentils, vegetables, and dairy-free layers into a satisfying plant-based baked pasta dish.
Ingredients
Method
- Preheat oven to 375°F.
- Cook noodles according to package instructions; drain.
- Heat olive oil in skillet over medium heat.
- Cook onion, zucchini, and bell peppers for 5 minutes.
- Add garlic and stir for 1 minute.
- Mix cooked lentils, crushed tomatoes, tomato paste, seasoning, salt, and pepper.
- Simmer mixture for 8 minutes.
- Blend cashews, plant milk, lemon juice, and nutritional yeast until smooth.
- Spread ½ cup lentil sauce into baking dish.
- Layer noodles, lentil mixture, and cream sauce.
- Repeat layers twice evenly.
- Sprinkle dairy-free cheese on top.
- Cover with foil and bake 25 minutes.
- Remove foil and bake another 10 minutes.
- Rest before serving.
- Garnish with parsley.
Notes
Nutritional values (per serving)
Calories: 330Total Fat: 11g
Saturated Fat: 2g
Carbohydrates: 42g
Fiber: 10g
Protein: 17g
Vitamins and minerals (per serving)
Iron: 24%Vitamin A: 30%
Folate: 35%
Magnesium: 15%
Potassium: 14%
Additional notes / tips
- Add roasted eggplant for deeper flavor.
- Stir smoked paprika into lentil mixture.
- Use whole-grain pasta for extra texture.
- Let baked dish sit before slicing.
- Add fresh basil before serving for aroma.
