Vegan Lentil Lasagna
A delicious and hearty vegan lasagna made with lentils, perfect for a comforting meal.
Ingredients
- ●8-10 sheets lasagna noodles
- ●1 cup lentils, cooked
- ●1 cup marinara saucehomemade or store-bought
- ●1 cup ricotta cheese substitute (e.g., tofu or cashew cream)
- ●1 cup shredded mozzarella cheese substitute (e.g., soy cheese or nutritional yeast)
- ●1 medium chopped onion
- ●1 medium chopped bell pepper
- ●3 cloves minced garlic
- ●1 tsp dried basil
- ●1 tsp dried oregano
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook lasagna noodles according to package instructions.
- 3
In a large skillet, sauté the onion, bell pepper, and garlic until tender.
- 4
Add the cooked lentils, marinara sauce, and herbs to the skillet, and stir to combine.
- 5
In a separate bowl, combine the ricotta cheese substitute and shredded mozzarella cheese substitute.
- 6
Spread a layer of marinara sauce in the bottom of a 9x13-inch baking dish.
- 7
Arrange 4 lasagna noodles on top of the sauce.
- 8
Spread half of the lentil mixture over the noodles, followed by half of the ricotta mixture.
- 9
Repeat the layers, starting with the noodles, then the marinara sauce, the lentil mixture, and finally the ricotta mixture.
- 10
Top the lasagna with shredded mozzarella cheese substitute and cover with aluminum foil.
- 11
Bake for 30 minutes, then remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- 12
Let the lasagna rest for 10-15 minutes before slicing and serving.