This satisfying vegetarian lasagna is high in protein and, more importantly, high in flavor.
This vegetarian recipe is perfect for warming the kitchen on a cold day, and will fill the room with the fragrance of Italian spices. It uses lentils for a thick, nutritious filling. Like most lasagnas, this vegetarian lasagna recipe does require a bit of effort (and cleanup), but the results are well worth the effort. Look below for Very Veggie, Vegan, and Gluten-Free options.
Ingredients
- 2 Tbsps. olive oil
- 1/2 onion, chopped
- 3-4 carrots, peeled and sliced
- 1 cup lentils
- 4 cups vegetable broth*
- 1 tsp. dried basil
- 1/2 tsp. dried oregano
- salt and pepper to taste
- 6 lasagna noodles
- 1 jar (24 oz.) pasta sauce
- 2-3 cups grated cheese
- nonstick cooking spray
* You can use vegetable bouillon, or Better than Bouillon, as a low cost substitute.
Supplies
You’ll also need:
- a medium sauce pan
- a large pot
- a large baking dish
- aluminum foil
- cutting board and knife
- vegetable peeler (optional)
Make the Vegetarian Lasagna Filling
Heat the olive oil in a medium sauce pan over medium-high heat. Add the chopped onion and sauté for 1-2 minutes, then add the sliced carrots and sauté for an additional 2 minutes. Add the basil and oregano, salt and pepper, broth, and lentils. Bring to a boil. Reduce the heat to low and simmer until the carrots and lentils are soft, about 30 minutes.
Prepare the Noodles
Preheat the oven to 350 degrees.
Pour the excess liquid from the filling into a large pot and set the filling aside. Add enough water to the pot to generously cover the noodles. (The liquid from the filling helps the noodles soak up that herb and veggie flavor.) Bring the liquid to a boil and cook the noodles according to the package directions.
Layer the Lasagna
Spray the baking dish with nonstick cooking spray. Coat the bottom of the dish with a few spoonfuls of pasta sauce. Place three noodles in the bottom of the dish and cover them with half of the vegetable filling. Add half the remaining pasta sauce and half the grated cheese. Place three more noodles on top of the first layer and cover them with the remaining filling, sauce, and cheese.
Cover the baking dish with aluminum foil and place in a 350-degree oven for 20-30 minutes, or until the cheese melts.
Let the lasagna cool for a few minutes, then slice and serve.
Very Veggie Option
You can also add sliced and sautéed zucchini, bell peppers, olives, or mushrooms to the carrot and lentil filling. Or simply use a pasta sauce that includes extra veggies.
Vegan Option
This delicious dish can also be vegan if you use dairy-free cheese. Many alternative cheeses contain casein, which comes from milk protein, so if you’re a strict vegan or have severe dairy allergies, make sure to find a brand that’s casein free. If you can tolerate casein, Lisanatti makes wonderful soy cheese, rice cheese, and almond cheese in mozzarella and cheddar flavors. It grates easily, melts perfectly, and tastes wonderful, so you can serve it to anyone.
Gluten-Free Option
This lasagna can also be gluten-free if you use rice noodles. (Tinkyada makes excellent rice lasagna noodles that work extremely well in this dish. The rice pasta soaks up the flavor of the lentil and vegetable filling even better than wheat pasta.) Try these tips for cooking gluten-free pasta.
