Vegan Baked Lentil Lasagna

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.

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 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

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

 

• In a large pot, boil water for the lasagne noodles then cook as suggested on the package (if needed to pre-cook noodles)
• Preheat your oven to 425F
• Dice your onions, carrots, peppers, and celery then add then to a large pan with avocado oil. Sauté for 8-10 minutes.
• Add your spices and garlic and cook for 2 minutes. Then add your spinach and cook for 3-5 min (until incorporated and the spinach is wilted)
• Mix in the lentils and cook for another 1-2 minutes
• Now’s the fun part: assemble your lasagna!! First, spread a thin layer of your tomato sauce (½ cup) on the bottom of a baking dish (I used 9 x13) to form a small layer, layer lasagna noodles on top of the sauce
• Top with ½ of the lentil filling then add 1 ¼ cups of tomato sauce on top. Add another layer of lasagna noodles then the rest of the lentil mixture
• Finally, add another 1 ¼ cups of tomato sauce then another layer of noodles. Top with the final amount of tomato sauce and sprinkle with the mozzarella
• Cover the dish (either a lid or aluminum foil) and bake covered for 25 minutes. Rotate then cook for another 5-10 minutes, uncovered. The corners should be steaming and bubbly.
• Let the lasagne cool for 25 minutes before slicing
• Storage: airtight container in the fridge up to 4 days

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!