This vegan baked lentil lasagna is loaded with veggies and plant based protein. I rarely make lasagna but I was hosting a friendsgiving get together and needed a main dish that would feed 12 people, so I created this lasagna!

Lasagna Origins

Lasagna was first made in Naples during the 14th century and was reserved for special events and holidays. Prior to this, the dish was created in Greece and when the Romans conquered the region around 146 BC, they brought the local custom of lasagna back to Italy. Lasagna to me, is a dish for special occasions still. I think it's because it has a coziness to it and can feed an entire table full of hungry people.

Lentils and Nutrients

For the protein, I decided to use lentils as they are less intrusive (in terms of size) than beans and pack a ton of fiber as well. They are also an excellent source of B vitamins, iron, magnesium, potassium, and zinc.

The beauty of lasagna is you can put whatever you'd like inside! I wanted to make sure there were a variety of veggies because when everything is layered together, you can't even tell what veggies you're eating. This lasagna has spinach, carrots, onion, bell peppers, and celery. Not to mention, it also is layered in a tomato sauce to add even more nutrients!

Lasagna Layering

The most fun part of lasagna is layering it, it's truly an art form! After you prepare all of the vegetables and noodles, you're ready to assemble! First, spread tomato sauce on the bottom of your baking dish (this will help it not stick). Then add your layer of noodles, to with ½ of the veggies and lentil mixture then add 1 cup of tomato sauce. You can use homemade or store bought here. One of my favorite sauces of all times is Carbone.

After, repeat adding noodles, a layer of your veggies/lentils and tomato sauce. Then add one more layer of noodles for good measure and finish it off with tomato sauce so the top is SAUCY! You'll then cover it in aluminum foil and pop it in the oven for 30-35 minutes. You'll know it's ready when it's steaming and bubbling in the corners.

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Baked Lentil Lasagna

This vegan baked lentil lasagna layers pasta, lentils, veggies, and marinara sauce to create a warm and welcoming pasta dish.

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Servings 12

Ingredients

Vegetable/Lentil Sauce

2 tablespoon avocado oil
1 yellow onion chopped
3 carrots chopped
2 bell peppers chopped
2 celery stalks chopped
2 15 oz cans lentils
salt + pepper to taste
6 oz spinach chopped
4 garlic cloves minced
2 teaspoon italian seasoning or oregano and thyme

Other ingredients

3 cups marinara sauce homemade or store bought
lasagna noodles

Instructions

Boil water for lasagne noodles then cook as suggested on the package
Preheat oven to 425.
Prepare the vegetables by adding the onions, carrots, and bell peppers to a pan with avocado oil. 8-10 minutes. Add some spinach, salt, pepper, seasoning, then garlic. Cook for 5 minutes until incorporated and spinach is wilted. Add in the lentils so they're incorporated
Assemble your lasagne: spread tomato sauce on the bottom of a baking dish (I used 9 x13) to form a small layer, layer lasagne noodles on top. Top with ½ of the veggies. Top with 1 cup tomato sauce. Add another layer of pasta, then the rest of veggies. Add tomato sauce then pasta noodles. Top with the final amount of tomato sauce
Wrap the dish in aluminum foil and bake covered for 25 minutes. Rotate then cook for another 5-10 minutes. It should be steaming and bubbling in the corners
Let the lasagne cool then enjoy!

I hope you enjoy this cozy lentil lasagna and get to bring it to your next potluck! Don't forget to rate and review below. And if you're looking for a holiday dessert to pair with this, check out my black bean brownie recipe!