Description
Indulge in the delicious world of vegetarian cooking with this Smoky Veggie Lentil Lasagna.
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
- Begin by heating the olive oil in your large ovenproof skillet over medium heat. Once hot, add in the finely chopped onion. Sauté for about 3 to 4 minutes until the onion is soft and fragrant. This step lays the foundation for a flavorful sauce.
- Next, stir in the minced garlic, diced carrots, celery, and red bell pepper. Cook these vegetables for around 5 minutes, continuing to stir until they become just tender. This blend of veggies adds both sweetness and texture to your lasagna.
- Add the finely chopped mushrooms and diced zucchini to the skillet. Sauté them for approximately 5 to 6 minutes until they soften and any excess moisture is evaporated. This step is essential to prevent a watery lasagna!
- Sprinkle the mixture with smoked paprika, dried oregano, thyme, and chili flakes (if you desire a kick). Allow these spices to cook for about 1 minute, letting their flavors develop and fill your kitchen with aromatic goodness.
- Now it’s time to stir in the canned chopped tomatoes, tomato paste, red lentils, and vegetable stock. Season generously with salt and black pepper to taste. Bring the mixture to a gentle simmer, cover the skillet, and let it cook for 20 to 25 minutes. During this time, the lentils will become tender, and the sauce will thicken nicely. Don’t forget to add the balsamic vinegar, which adds an irresistible depth of flavor.
- Preheat your oven to 350°F (175°C). Remove half of the vegetable bolognese mixture from the skillet and set it aside. Layer no-boil lasagna sheets over the remaining sauce in the skillet, ensuring they cover the sauce completely. Spoon half of the ricotta cheese over the sheets, then sprinkle with one-third of the mozzarella and Parmesan.
- Continue the layering process by spreading half of the reserved vegetable bolognese over the cheese layer, followed by additional lasagne sheets. Repeat this sequence until you’ve used up all the ingredients, finishing with a layer of lasagne sheets on top. Sprinkle the remaining mozzarella and Parmesan cheese on the final layer.
- Cover the skillet with foil and place it in the preheated oven. Bake for 25 minutes. Then, remove the foil and bake for an additional 10 to 15 minutes until the top is golden and bubbling with deliciousness. Allow the lasagna to rest for about 10 minutes before serving to let the layers set.
Notes
Ensure to have a good balance of moisture in your sauce to keep the lasagna from drying out.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 400 per serving
- Sodium: 650 milligrams
- Protein: 20 grams