Description
A delicious and hearty Smoky Veggie Lentil Lasagna that combines rich flavors and healthy ingredients.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 8.8 ounces mushrooms, finely chopped
- 1 large zucchini, diced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon chili flakes, optional
- 14 ounces canned chopped tomatoes
- 2 tablespoons tomato paste
- 5.3 ounces dried red lentils, rinsed
- 2.5 cups vegetable stock
- Salt and black pepper to taste
- 1 tablespoon balsamic vinegar
- 9 to 12 no-boil lasagne sheets
- 7 ounces ricotta cheese
- 5.3 ounces grated mozzarella
- 1.8 ounces grated Parmesan or vegetarian hard cheese
- 2 tablespoons fresh basil leaves, torn
Instructions
- Heat olive oil in a large, deep ovenproof skillet over medium heat. Add onion and cook for 3 to 4 minutes until softened.
- Stir in garlic, carrots, celery, and red bell pepper. Cook for 5 minutes until just tender.
- Add mushrooms and zucchini. Sauté for 5 to 6 minutes until softened and any excess moisture has evaporated.
- Sprinkle in smoked paprika, oregano, thyme, and chili flakes if using. Cook for 1 minute until fragrant.
- Stir in chopped tomatoes, tomato paste, red lentils, and vegetable stock. Season with salt and pepper.
- Bring to a simmer, cover, and cook gently for 20 to 25 minutes until lentils are tender and the mixture is thick but saucy. Stir in balsamic vinegar.
- Preheat oven to 350°F.
- Remove half the vegetable bolognese from the pan and set aside. Arrange a layer of lasagne sheets over the remaining sauce.
- Dollop half the ricotta over the lasagne sheets, then sprinkle with a third of the mozzarella and Parmesan.
- Spread half the reserved vegetable bolognese over the cheese layer, top with additional lasagne sheets, and repeat the layering.
- Layer the final lasagne sheets and sprinkle the remaining mozzarella and Parmesan on top.
- Cover pan with foil and bake for 25 minutes. Remove foil and bake for another 10 to 15 minutes until golden and bubbling.
- Rest for 10 minutes before serving. Garnish with fresh basil leaves.
Notes
- Feel free to add more vegetables according to your preference.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- This dish can be made ahead of time and frozen for easy meal prep.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 30mg