Wholesome Lentil Lasagna
I love bringing delicious, plant-based dishes to share at potlucks or holiday dinners. Often, everyone loves these dishes so much that I go home hungry! Instead of coming up with another side dish to share, I came up with this satisfying lasagna recipe.
I hope this substantial, yet healthy recipe pleases everyone at your holiday gatherings. Hopefully you won’t leave hungry after a large slice of this protein, fiber, and veggie filled lasagna!
Serves 8, Prep time 40 min, Cook time 45 minutes
- 1 ½ cups brown or green lentils (cooked according to instructions on package)
- 1 large carrot, diced small
- 2 ribs celery, diced small
- 1 large yellow onion diced
- 2 cups diced mushrooms (any variety)
- 1 tbs fresh thyme, minced
- 1 tbs fresh rosemary, minced
- 1 tbs Italian herb mix
- 2 cloves garlic, minced
- 2 tsp low sodium soy sauce
- 2 tsp brown or coconut sugar
- 2 tsp balsamic vinegar
- 2 24oz jars Marinara sauce
- 1 16 oz can crushed tomatoes
- 1 package of lasagna noodles (either pre boiled or “oven ready”, gluten free if necessary
- 1 ½ cup raw almonds
- 1 1lb package of silken tofu (other textures would likely work)
- ¼ cup nutritional yeast
- 2 tbs lemon juice
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 cup fresh basil, chopped
- 1 tsp salt
- Begin by placing the almonds in a large bowl and cover them with boiling water. Set aside. Cook the lentils according to package instructions.
- In a large soup pot, combine the diced mushrooms, onion, carrot, celery, and minced garlic on a medium high heat. Add soy sauce, sugar, herbs, and balsamic vinegar. Cover and simmer until the veggies soften and release a little liquid, about 5 minutes.
- Add the lentils, marinara sauce, and crushed tomatoes. Stir to combine, and cover to simmer for about 20 minutes.
- Preheat the oven to 375 degrees Fahrenheit. While the sauce simmers, prepare the almonds for the ricotta. Drain the almonds in a colander. Remove the loosened skins by pinching them between your fingers. This is a great task for little hands in the kitchen!
- Place all of the ricotta ingredients except the basil in a high-powered blender or food processor and blend to combine. The texture will not be perfectly smooth. Mix in the basil to the ricotta mixture with a spoon.
- To assemble the lasagna, spoon about a cup of the lentil sauce into the bottom of a 9” x 13” pan and spread evenly over the bottom. Lay 3 or 4 noodles (depending on their size) over the sauce. Spoon a little under two cups of lentil sauce over the noodles. Dot this layer with about a dozen spoonfuls of ricotta. Repeat this method until there are four layers of noodles, finished on top with the last of the lentil sauce and spoonfuls of ricotta.
- Cover with foil and bake for 45 minutes at 375 degrees Fahrenheit. Allow to cool uncovered for at least 10 minutes before serving.
*Notes: To make this recipe at little more indulgent, browned plant-based sausage can be added to the lentil sauce before simmering. Two or three links would likely suffice!
If you are in a time crunch, macadamia nuts or cashews can be used instead of almonds – these will not need to be peeled after soaking.
To see what else I am making this holiday season, visit me @coconut_katie
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It was great to see our latest Tuleyome Tale on fungi, written by our on-staff Certified California Naturalist Mary K. Hanson, appear online with the Lake County Record-Bee newspaper. https://t.co/Mp3sY7YLi3 #CalNat