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Vegetable and Lentil Lasagna

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Who knew that vegetarian lasagna could actually be super delicious??

Friend, let me introduce you to this vegetable and lentil lasagna. This type of dish can seem intimidating, but it really is so simple to make! All it really is is creating layers of flavor and ingredients- just make sure you cook the noodles before you start layering! If you don’t, you’ll have a super crunchy lasagna- and no one wants that!

If you have a yellow bell pepper instead of red, use that.

If you have spinach instead of kale, use that. If you have chicken broth instead of chicken stock, use that! Or even vegetable stock/broth.

Make this recipe your own! Have fun with it and enjoy!

Thanks for reading!

Emily xx

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vegetable and lentil lasagna

Vegetable and Lentil Lasagna

  • Author: Hey Emily Ann
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 5 servings 1x
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Description

Plant based lasagna full of flavor!

Scale

Ingredients

  • 1 box lasagna noodles
  • 1 14.5 oz can italian diced tomatoes
  • 1/2 small can tomato paste
  • 1 c mushrooms, diced
  • 1/2 red bell pepper, diced
  • 2 kale leaves, destemmed and diced
  • 1 yellow onion
  • 2 garlic cloves, diced
  • 1 c lentils, cooked
  • 3/4 c cream cheese
  • 1/4 c chicken stock
  • 1.5 c shredded mozzarella cheese
  • 1/2 c parmesan cheese
  • olive oil
  • basil for topping

Instructions

In a skillet, heat up olive oil and cook the onion, kale, garlic, mushrooms and red bell pepper

In a pot on medium heat, combine diced tomatoes, tomato paste and lentils. Stir together and reduce to low heat.

In another pot on medium heat, stir together cream cheese and chicken stock until cheese is melted and they are well combined. Reduce to low heat.

Cook lasagna noodles as instructed on the box.

In an 8×8 pan, grease the bottom of the pan and place one layer of noodles. Pour a layer of the lentil sauce, add some of the vegetables, and some of the cream cheese mixture. Top with another layer of noodles and repeat until the pan is full (I was able to fit 3 layers).

Top with mozzarella and parmesan cheese.

Cover with tin foil and place in the oven at 350 for 20 minutes. Remove foil and cook for another 10 minutes (the cheese on top should melt and lightly brown).

Top with basil and extra cheese, if you wish.

  • Category: Vegetarian
  • Method: Baking
  • Cuisine: American

Keywords: lentils, lasagna, vegetarian, vegetarian lasagna

[wpurp-searchable-recipe]Veg N Lentil Lasagna – – lasagna noodles, italian diced tomatoes, tomato paste, mushrooms (diced), red bell pepper (diced), kale leaves (destemmed and diced), brown onion (diced), garlic (diced), lentils (rinsed and drained), cream cheese, chicken stock, shredded mozzarella cheese, Parmesan cheese, EVOO, basil (for topping), , In a skillet, heat up olive oil and cook the onion, kale, garlic, mushrooms and red bell pepper. ; In a pot on medium heat, combine diced tomatoes, tomato paste and lentils. Stir together and reduce to low heat. ; In another pot on medium heat, stir together cream cheese and chicken stock until cheese is melted and they are well combined. Reduce to low heat. ; Cook lasagna noodles as instructed on the box.; In an 8×8 pan, grease the bottom of the pan and place one layer of noodles. Pour a layer of the lentil sauce, add some of the vegetables, and some of the cream cheese mixture. Top with another layer of noodles and repeat until the pan is full (I was able to fit 3 layers); Top with mozzarella and parmesan cheese. ; Cover with tin foil and place in the oven at 350 for 20 minutes. Remove foil and cook for another 10 minutes (the cheese on top should melt and lightly brown); Top with basil and extra cheese, if you wish. ; ; – – Dinner – main – Blog Post – Recipe – Dinner – lasagna – Lunch – main – recipe – vegetarian[/wpurp-searchable-recipe]

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