Description
A delightful vegetarian lasagna made with layers of lentils, ricotta, and smoky flavors that make it perfect for any occasion.
Ingredients
Scale
- Lasagna noodles
- 1 cup lentils
- 2 cups tomato sauce
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon basil
- Salt and pepper to taste
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- Prepare the lentils by cooking them in water until tender, about 15-20 minutes. Drain and set aside.
- Sauté the diced onion and minced garlic in a skillet over medium heat until translucent and fragrant, about 5 minutes.
- Combine the cooked lentils, tomato sauce, smoked paprika, oregano, basil, salt, and pepper in the skillet. Simmer for about 10 minutes.
- Layer the lentil mixture, lasagna noodles, and ricotta cheese in a baking dish. Finish with lentil mixture and top with mozzarella and Parmesan cheese.
- Bake covered with foil for 30 minutes, then uncover and bake for an additional 15 minutes until the cheese is golden and bubbly.
- Cool for a few minutes before slicing and serving.
Notes
Feel free to add more vegetables to the lentil mixture, like spinach or mushrooms, for extra flavor and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 50mg