This comforting Red Lentil Lasagna is a vibrant, plant-based twist on the classic Italian favorite. The filling is packed with tender red lentils, sweet corn, and fresh vegetables simmered in a rich tomato-herb sauce. It is layered with delicate spinach lasagna sheets and topped with a surprisingly creamy, dairy-free “cheese” sauce made from soya milk, turmeric, and yeast flakes. This dish is ideal for weeknight dinners when you want something wholesome yet indulgent.
Red Lentil Lasagna
Description
This comforting Red Lentil Lasagna is a vibrant, plant-based twist on the classic Italian favorite. The filling is packed with tender red lentils, sweet corn, and fresh vegetables simmered in a rich tomato-herb sauce. It is layered with delicate spinach lasagna sheets and topped with a surprisingly creamy, dairy-free "cheese" sauce made from soya milk, turmeric, and yeast flakes. This dish is ideal for weeknight dinners when you want something wholesome yet indulgent.Directions
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Preheat the oven to 330°F (170°C).
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In a large pot, steam the finely sliced onion, minced garlic, deseeded chili, and chopped celery with 1/2 cup of water until softened, about 5 minutes.
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Add the broccoli stalks, chopped courgette, and sliced mushrooms to the pot and simmer for about 5 minutes.
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Stir in the vegetable stock, canned tomatoes, oregano, basil, salt, pepper, and rinsed red lentils. Add the broccoli florets.
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Simmer the mixture until the lentils are tender and the sauce has thickened slightly, approximately 15-20 minutes.
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Fold in the corn kernels and tomato puree. Set aside.
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In a small saucepan, whisk the flour with 1/4 cup of cold water until a smooth paste forms.
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Place the saucepan over medium heat and slowly whisk in the soya milk to avoid lumps. Cook until thickened.
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Stir in one crushed garlic clove, salt, pepper, nutritional yeast, and turmeric. Simmer gently until you have a smooth, pourable cheese sauce.
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In a baking dish, spread a thin layer of the lentil mixture. Layer with spinach lasagna sheets, then more lentil mixture. Repeat until ingredients are used, finishing with a layer of lasagna sheets.
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Pour the cheese sauce evenly over the top layer of pasta sheets.
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Bake uncovered for 20 minutes, or until the sauce is bubbly and the pasta is tender.
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Let stand for 10 minutes before serving. Serve with a fresh salad.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 1.5g8%
- Sodium 800mg34%
- Total Carbohydrate 65g22%
- Dietary Fiber 12g48%
- Sugars 8g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
vegan lasagna, red lentils, dairy free, spinach pasta, comfort food, plant based, tomato sauce, broccoli, zucchini, mushrooms, no boil lasagna, yeast flakes, turmeric sauce, easy dinner, vegetarian
