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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 minutes
Cook Time 45 minutes
Total Time 1 hour
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