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Lentil Lasagna Recipe – Vegan

If you don’t know about lentils, you are missing out on something really amazing! Not only are they delicious, cheap, and a great ground beef substitute, they are incredibly good for you! They are great for your gut health, as they are high in fiber. Just one cup of lentils is more than half of your recommended daily value! They are also full of protein, folate, magnesium, iron, and calcium… plus some! You really can’t lose with lentils! That’s why they were perfect option for this Lentil Lasagna Recipe!

This isn’t one of my typical super simple recipes, but it’s nothing crazy and doesn’t require any hard to find items. If you can follow directions, you can for sure make this Lentil Lasagna Recipe!

In a large pot, heat oil over medium heat. Add the onions and sautee for 5 minutes, or until the onions are soft and translucent. Mix in the minced garlic and continue to cook for 2 more minutes, stirring constantly; making sure not to burn the garlic. Add the lentils, water, Better Than Bullion paste, 1 tablespoon of Italian seasoning, and bay leaf. Mix well. Bring to a simmer, then turn heat down to medium low. Cover with the lid slightly tilted so that a little steam can escape. Bring to a simmer and let simmer for 30-35 minutes.

While the lentils are cooking, prepare your vegan ricotta by combining the tofu, nutritional yeast, salt, and lemon juice to a food processor until creamy and well combined. Mix in 1 1/2 pack of vegan mozzarella and 1/4 cup vegan Parmesan. Set aside.

Preheat the oven to 350Β°F.

Drain the lentils from any remaining liquid, remove the bay leaf, and return to the medium low heat. Add in the crushed tomatoes, tomato sauce, tomato paste, garlic powder, salt and pepper, and another tablespoon of Italian seasoning and mix until well combined. Let cook for another 20-30 minutes, letting all the flavor really soak in!

In another large pot, bring water to a boil and prepare the lasagna noodles according to the package instructions, or until al dente; usually 10-12 minutes. Drain and set aside.

Assembly

Now, in a 9×13 baking dish, pour about 2/3 cup lentil mix into the bottom of the pan and spread it evenly across the bottom. This helps keep the pasta from buring and sticking to the bottom. Lay one layer (3-4 noodles) of cooked lasagna noodles on top. Add a layer of the cheese mixture (about 1 heaping cup) as evenly as possible over the noodles. Then a layer ( about 2 1/2 cups) of the lentil mix over the top of that. Repeat 3 more times. Top with a final layer of lasagna noodles, the rest of the lentil mix, then the remaining vegan mozzarella and another 1/4 cup of the Vegan Parmesan.

Cover with aluminum foil and bake for 30 minutes. Remove from the oven and sprinkle the top with parsley (fresh or dried) and let cool for 10-15 minutes before serving. Plate and ENJOY this delectable Lentil Lasagna!

Lentil Lasagna Recipe – Vegan

Servings: 12
Prep time: 10 minutes
Cook time: 1 hr 30 minutes

Ingredients:
  • 2 tbsp olive oil
  • 1 medium onion – diced
  • 5-6 garlic cloves – minced
  • 2 1/2 cups dry lentils
  • 6 1/2 cups water
  • 1 tbsp Vegetable Better Than Bullion paste
  • 2 tbsp Italian seasoning
  • 1 bay leaf
  • 28 oz crushed tomatoes
  • 15 oz tomato sauce
  • 12 oz tomato paste
  • 1/2 tbsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 16 oz lasagna
  • 2 8oz packs vegan mozzarella cheese
  • 1/2 cup Vegan Parmesan
  • Vegan Ricotta
    • 14 oz extra firm tofu – drained
    • 3 tbsp nutritional yeast
    • 1/4 tsp salt
    • 2 tbsp lemon juice
  • *optional parsley for garnish – dried or fresh
Steps
  1. In a large pot, heat oil over medium heat. Pour in diced onions and sautee for 5 minutes. Add the minced garlic and sautee for another 2 minutes, stirring contantly.
  2. Add in the lenitls, water, Better Than Bullion paste, 1 tbsp Italian seasoning, and the bay leaf. Bring to a simmer.
  3. Turn heat down to medium low and cover, leaving just enough room for a little steam to escape. Let simmer for 30-35 minutes, or until the lentils are soft and most of the water has dissolved.
  4. While the lentils are cooking, prepare the vegan ricotta by adding the tofu, nutritional yeast, salt, and lemon juice to a food processor or high speed blender until creamy and well combined. In a medium-large bowl, add the vegan ricotta, 1 1/2 packs of vegan mozzarella, and 1/4 cup vegan Parmesan. Mix well and set aside.
  5. Preheat oven to 350Β°F.
  6. Drain any liquid left in the cooked lentils and return to the heat and remove the bay leaf. Mix in the crushed tomatoes, tomato sauce, tomato paste, 1 tbsp Italian seasoning, and garlic powder. Continue to cook for 20-30 minutes, uncovered.
  7. In another large pot, bring enough water to cover the lasagna noodles and cook according to the package instructions. Drain and set aside.
  8. In a 9×13 baking dish, add a thin layer of the lentil mixture to cover the bottom of the pan (about 2/3 cup)
  9. Lay one layer of the lasagna noodles down, then about 1 1/4 cup of the cheese mixture over the top of the pasta, as evenly as possible. Top the cheese mixture with another layer (about 2 1/2 cups) of the lentil mix. Repeat the pasta, cheese, then lentil layering 3 more times.
  10. Top with a final layer of lasagna noodles, then finish it with the remaining vegan mozzarella and another 1/4 cup vegan Parmesan.
  11. Cover with aluminium foil and bake for 30 minutes.
  12. Remove from the oven, sprinkle the top with parsley, and let cool for 10-15 minutes before serving.

Amanda
PP

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