Hearty Lentil Lasagna
This vegan / whole food plant-based dish is a perfect choice for those looking for a healthier and plant-based alternative to traditional meat-based lasagna. The lasagna is layered with soft noodles and a savory mixture of lentils and vegetables, This is a great one for when you are having company over.This lasagna is an excellent way to satisfy your cravings for comfort food without sacrificing your dietary preferences. Each mouthful is a perfect combination of wholesome lentils, flavorful vegetables, and tofu "Ricotta", making it an ideal dish for family dinners or get-togethers with friends. So, dive into this Hearty Lentil Lasagna, and enjoy the memoroies of the classic homestyle dish
Ingredients
- 1 pkg whole wheat lasagan noodles
- 1 cups lentils green or brown
- 2 cups water
- 1 medium onion diced
- 1 can 14.5oz diced tomatoes (undrained)
- 2 cans 1lb.12oz tomatoes puree
- 1 tbsp onion powder
- 2 tsp garlic powder
- 2 tsp Italian seasoning
- ½ tsp black pepper
- 1 Tbsp liquid aminos
Tofu Ricotta
- 1 block (15oz extra firm) Tofu finely crumbled In a mixing bowl add the following and mix
- 2 tsp Italian seasoning
- 1/2 tsp black pepper
- 2 Tbsp liquid aminos
- 1/2 cup nutritional yeast
Instructions
Filling
- Add lentils, onion, and water to a saucepan and bring to a boil. Reduce heat to simmer and cover for 15 minutes. Add can of diced tomatoes and bring back to simmer for 15 minutes. Remove from heat and add 1 of the cans of tomato puree and spices then stir and set aside.
Assembly
- Cook 1 package of lasagna noodles as per package instructions and rinse with cold water.In a 9x13 casserole dish add about 1/4 of the second can of puree to cover the bottom. Add a layer of noodles and top with 1/2 of the lentil filling then spread evenly. Add another layer of noodles and top with entire bowl of tofu ricotta. Add another layer of noodles and top with the rest of the lentil filling. Add the last layer of noodles and top with the remaining puree. Sprinkle 1 Tbsp of Italian seasoning and 3 Tbsp nutritional yeast. Cover in foil and bake at 350 for 15 minutes then uncover and cook for 15 more minutes. Let set for 10 minutes and cut and serve
