Description
A hearty and nutritious lasagna made with smoky lentils and a variety of vegetables, perfect for a healthy meal.
Ingredients
Scale
- 2 cups cooked lentils
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 zucchini, sliced
- 1 cup spinach, chopped
- 2 cups marinara sauce
- 9 lasagna noodles
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, sauté onion and garlic until translucent.
- Add bell pepper, zucchini, and spinach; cook until softened.
- Stir in cooked lentils, marinara sauce, smoked paprika, salt, and pepper.
- In a baking dish, spread a layer of the lentil mixture, followed by a layer of lasagna noodles, ricotta cheese, and mozzarella cheese.
- Repeat the layers until all ingredients are used, finishing with mozzarella on top.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15 minutes until cheese is bubbly.
- Let it cool for a few minutes before serving.
Notes
- For a vegan version, substitute ricotta and mozzarella with plant-based alternatives.
- Feel free to add other vegetables like mushrooms or carrots.
- This dish can be made ahead and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 30mg