Easy Lentil Bolognese Lasagna |high protein
Who doesn’t love lasagna? Multiple layers of pasta and sauce make the perfect comfort food.
Even though a lot of people are intimidated by the lasagna making process, they’re surprisingly easy to make.
You will find this recipe very simple and quite quick to prep. You just need some planning with the lentil soaking.
These lasagna are not only healthy, high in protein and fiber, but also delicious and rich.
You don’t need to boil the pasta. Just cook your lentils with some veggies and tomato sauce, then assemble and bake for an hour. They are full of flavor with a lot of spices and the carrot giving them a slight sweetness.
This recipe will yield 4-6 servings and can be refrigerated up to 3 days.You can modify by adding more tomato sauce if you like your lasagna more saucy. I prefer them a little more on the drier side.
So let me know if you made this and how you like it!
- 2 cups green lentils, soaked for 12 hours and rinsed
- 1 jar tomato basil pasta sauce
- 1/2 packet no boil lasagna
- 2 1/2 cups water, filtered
- 2 tbsp olive oil
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 1 stalk celery, diced
- 1 cup shredded carrot
- 1/4 tsp brown sugar
- 1/2 vegetable stock cube
- 1 Tbsp Italian seasoning
- 1/2 tsp garlic salt
- 1 tsp cumin
- 1/4 tsp allspice
- 1/2 tsp white pepper
- 1/4 tsp black pepper
- 1 1/2 Tbsp nutritional yeast
- 1 tomato, sliced (optional)
- Preheat your oven at 370 degrees.
- In a larger pot put your lentils and 2 cups water on medium high heat and bring to a boil. You want the lentils to not be too soft because they will also bake in the oven.
- Drain the lentils on top of a bowl and save the water they boiled in.
- In your pot add the olive oil and onions and sautee for about a minute or two until translucent.
- Add your garlic, stir and sautee for another minute, constantly stirring. You don’t want the garlic to burn.
- Add the rest of the vegetables, the lentil water you saved and the spices (besides the nutritional yeast) and stir. Let sautee for about 5 minutes until all the flavors are released.
- Add the cooked lentils, your sauce, 1/2 cup water, nutritional yeast and brown sugar and let simmer on medium low heat for about 15 minutes.
- Remove from heat and let stand for a few minute.
- To construct your lasagna, in a baking dish, add a thin layer of the sauce to cover the bottom of the dish. Then place three pieces of lasagna to cover the sauce and follow with another layer of sauce.
- Continue this process 5 times and with a spatula press your lasagna every time you complete a layering. When you get to the top of the dish top off your lasagna with another layer of sauce, add a few slices of tomato and drizzle with a bit olive oil.
- Bake in the middle rack for about 50 minutes. Remove, let cool off and slice to serve.