Description
This hearty Lentil Lasagne is a delicious vegetarian twist on the classic Italian favorite. Layers of flavorful lentil tomato sauce, creamy ricotta, and gooey mozzarella cheese meld together with no-boil lasagna noodles to create a comforting baked casserole perfect for family dinners or meal prepping. The lentils add protein and fiber, while the combination of herbs and fire-roasted tomatoes ensures rich, savory depth. Ready in just over an hour, it’s an easy and satisfying meal.
Ingredients
For the Lentil Sauce
- 2 tablespoons olive oil
- 1 large onion, chopped (about 1.5 cups)
- 4 garlic cloves, minced
- 1 (6-ounce) can tomato paste
- 1 tablespoon Italian seasoning blend
- 1 teaspoon salt, plus extra for seasoning
- 1/2 teaspoon black pepper, plus extra for seasoning
- 2 cans (15-ounces each) lentils, drained but not rinsed
- 1 (28-ounce) can crushed fire-roasted tomatoes
- 1/3 cup dry red wine
- 1 cup vegetable broth
For the Cheese and Assembly
- 15 ounces ricotta cheese
- 4 cups shredded mozzarella cheese
- 1/2 cup Parmesan cheese
- 10-12 no-boil lasagna noodle sheets
Instructions
- Preheat oven and prepare baking dish: Preheat your oven to 350°F (175°C) and have a 9x13-inch baking dish ready for assembly.
- Sauté onions: In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until they begin to turn a very light golden brown.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant but not browned.
- Add tomato paste and seasonings: Mix in the tomato paste, Italian seasoning, salt, and black pepper. Stir well to combine and cook for about a minute to develop flavors.
- Make lentil sauce: Add the drained lentils, crushed fire-roasted tomatoes, red wine, and vegetable broth to the pot. Bring the mixture to a simmer and cook for 8-10 minutes, stirring frequently, until the sauce thickens slightly. Remove from the heat and set aside.
- Assemble the lasagne - base layer: Spread a thin layer of the lentil sauce evenly over the bottom of the prepared baking dish.
- First noodle layer: Arrange 1/3 of the no-boil lasagna noodles over the sauce, breaking them as needed to fit into a single layer.
- First ricotta and cheese layer: Dollop half of the ricotta cheese over the noodles. Sprinkle the ricotta with a bit of salt and pepper. Then sprinkle 1/3 of the shredded mozzarella evenly over the ricotta.
- Second lentil sauce layer: Spoon 1/3 of the lentil sauce over the cheese layer.
- Repeat layering: Repeat the layering steps two more times: noodles, ricotta (except last layer), mozzarella, and lentil sauce. The topmost layer will have noodles topped with mozzarella and Parmesan cheeses only, no ricotta.
- Bake the lasagne: Cover the baking dish lightly with foil. Bake for 30 minutes, then remove the foil and bake for another 10 minutes to brown the cheese on top.
- Rest and serve: Let the lasagne rest for 10-15 minutes after baking to set up before cutting and serving.
Notes
- Using no-boil noodles simplifies assembly and saves time.
- Allowing the lasagne to rest before serving helps it hold together when sliced.
- You can substitute canned lentils with cooked dried lentils if preferred; adjust liquid accordingly.
- For a vegan version, replace cheeses with plant-based alternatives.
- Leftovers store well in the refrigerator for up to 4 days and reheat nicely.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
