Description
A warm, smoky lasagna that brims with hearty lentils and tender vegetables, featuring a rich tomato sauce and creamy cheeses.
Ingredients
Scale
- 9 lasagna noodles
- 1 cup cooked lentils
- 2 cups marinara sauce
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup spinach
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 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.
- In a skillet over medium heat, add a splash of oil and sauté the chopped onion and minced garlic until softened, about 3–4 minutes. Add sliced zucchini and chopped bell pepper, cooking until tender, about 5 minutes. Stir in the spinach until wilted. Mix in cooked lentils, marinara sauce, smoked paprika, and season with salt and pepper. Simmer for 2–3 minutes to let flavors combine.
- Spread a thin layer of the lentil mixture in a baking dish. Lay 3 noodles over the sauce, dollop with 1/3 ricotta cheese, followed by some shredded mozzarella. Repeat layers two more times. Top with remaining noodles, marinara sauce, and sprinkle with remaining mozzarella and Parmesan. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes, until golden and bubbly.
- Let the lasagna rest for 10–15 minutes before serving to set the layers for cleaner slices.
Notes
Use al dente noodles to prevent mushiness. Taste the lentil mixture before assembling to adjust salt and pepper. Drain excess liquid from the marinara to avoid a watery lasagna.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 70mg