Description
A hearty and comforting vegetarian lentil lasagna recipe that’s surprisingly easy to make. Packed with flavor and plant-based protein, it’s a satisfying twist on a classic.
Ingredients
Scale
- For the Lentil Ragu:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 1 ½ cups brown or green lentils, rinsed and picked over
- 4 cups vegetable broth (or water)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- For the Ricotta Mixture:
- 1 (15 ounce) container ricotta cheese
- 1 large egg, lightly beaten
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
- For Assembly:
- 12–15 lasagna noodles (oven-ready or classic)
- 3 cups shredded mozzarella cheese
Instructions
- 1. Sauté the aromatics (onion, carrots, celery) in olive oil until softened.
- 2. Add garlic and spices, cook for 1 minute until fragrant.
- 3. Add lentils, broth, crushed tomatoes, tomato sauce, tomato paste, and bay leaf. Bring to a boil, then simmer covered for 30-40 minutes until lentils are tender and sauce has thickened. Season with salt and pepper, remove bay leaf.
- 4. While ragu simmers, combine ricotta, egg, Parmesan, and parsley. Season with salt and pepper.
- 5. Preheat oven to 375°F (190°C). Cook regular noodles if using.
- 6. Spread a thin layer of lentil ragu in a 9×13 inch baking dish.
- 7. Layer noodles, half the ricotta mixture, 1/3 of the ragu, and 1/4 of the mozzarella.
- 8. Repeat layers: noodles, remaining ricotta, 1/3 of the ragu, another 1/4 of the mozzarella.
- 9. Top with a final layer of noodles, remaining ragu, and remaining mozzarella.
- 10. Cover with foil and bake for 25 minutes.
- 11. Remove foil and bake for another 15-20 minutes until bubbly and browned.
- 12. Let rest for 10-15 minutes before slicing and serving.
Notes
Allow lasagna to cool completely before refrigerating (up to 3-4 days) or freezing (up to 2-3 months). Reheat in oven at 350°F (175°C) covered for 15-20 mins, or microwave until heated through.
- Prep Time: 25 minutes
- Cook Time: 60-70 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 750mg
- Fat: 18g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 25g