Easy Vegetarian Lasagna
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 Servings
Calories Per Serving: 524 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
1/2 cup oil packed sun dried tomatoes oil drained
1/2 cup rinsed green lentils
1 1/2 cups (approx) no boil lasagna noodles
2 cups fresh spinach
1 cup fresh basil
225 g mozzarella sliced
112 g provolone shredded
1/3 cup grated parmesan plus more for topping
Pesto, for serving (optional)
2 tablespoons olive oil
1 courgette chopped
Pinch of crushed red pepper flakes
225 g button mushrooms finely chopped
1 red pepper seeded + chopped
2 cloves garlic minced or grated
1 jar roasted garlic or tomato basil pasta sauce
1 cup milk
Instructions
Preheat the oven to 190 C .
Heat a large, high-side skillet or dutch oven over medium heat. Add a drizzle of olive oil. Once hot, add the courgette, mushroom and red pepper. Season with salt + pepper. Cook 3 minutes or until just lightly caramelised. Add the garlic and cook another minute. Stir in the tomato pasta sauce, milk and a pinch of crushed red pepper flakes. Stir in the sun-dried tomatoes, lentils + 1/4 cup water. Break each lasagna noodle into 2-3 pieces and stir them into the sauce, making sure most of them are submerged. Cook until the noodles are al dente and the lentils are soft, about 15 minutes. If the sauce seems like it is getting too thick, add water to thin.
Stir in the spinach + basil until they have wilted down into the sauce. Remove from the heat and add the mozzarella, provolone and parmesan.
Place the skillet on a large baking sheet. Place in the oven and bake for 10 minutes or until the cheese has melted and is bubbly.
Remove and let sit 5 minutes. Serve with basil pesto and fresh parmesan.
Enjoy! :-)