Vegetarian Lentil Lasagna
This lentil lasagna is perfect for cozy family dinners, meal prepping ahead of a busy week, or impressing guests with a meat-free dish that’s still hearty and satisfying.
Ingredients
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 carrot
- 1 red bell pepper
- 1 cup dried lentils
- 1 can tinned tomatoes
- 2 tbsp tomato paste
- 3 cup vegetable stock
- 1 tsp oregano
- 1 tsp dried basil
- 1/2 tsp smoked paprika
- salt & pepper
For the layers
- 9-12 lasagna sheets
- 2 cups ricotta
- 2 cups mozerella cheese shredded
- fresh basil to garnish
Instructions
Step 1: Make the Lentil Sauce
- Heat olive oil in a large pan over medium heat.
- Add onion and garlic, cooking until softened.
- Stir in carrot & pepper and cook for 5 minutes.
- Add lentils, chopped tomatoes, tomato paste, vegetable broth, and spices.
- Bring to a boil, then reduce heat and simmer for 25–30 minutes, until lentils are tender and the sauce has thickened. Adjust seasoning.
Step 2: Assemble the Lasagna
- Preheat oven to 180°C (350°F).
- Spread a thin layer of lentil sauce on the bottom of a baking dish.
- Add a layer of lasagna sheets, followed by lentil sauce, then spoonfuls of ricotta and a sprinkle of mozzarella.
- Repeat until all ingredients are used, finishing with a layer of sauce and cheese on top.
Step 3: Bake
- Cover with foil and bake for 25 minutes.
- Remove foil and bake another 15 minutes until golden and bubbling.
- Let cool for 10 minutes before slicing. Garnish with fresh basil.
Notes
Serving Suggestion
Serve this hearty lentil lasagna with a crisp green salad and some garlic bread for the ultimate comfort meal.Tips & Variations
- Make it vegan: Use cashew ricotta and vegan mozzarella.
- Add greens: Layer in fresh spinach or kale for extra nutrients.
- Meal prep: Portion into airtight containers and freeze for up to 3 months.