Vegetarian Lentil And Bean Lasagne Recipe

Recipe By Slurrp

This vegetarian lentil and bean lasagne is a hearty and nutritious twist on the classic Italian dish. Packed with protein-rich lentils and beans, it's a satisfying and flavorful meal that will please both vegetarians and meat-eaters alike. Layers of lasagne noodles, a savory tomato sauce, and a creamy cheese filling create a delicious and comforting dish that is perfect for a family dinner or entertaining guests. Serve with a side salad and garlic bread for a complete and satisfying meal.

4.5
15 Rating -
Rate
Vegdiet
1hr 25minstotal
30minsPrep
55minsCook
1hr 25m.total
30m.Prep
55m.Cook
Vegetarian Lentil And Bean Lasagne
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ingredients serve

Ingredients for Vegetarian Lentil And Bean Lasagne Recipe

  • 0.17 tablespoon Olive Oil
  • 0.17 Onion, Diced
  • 0.33 cloves Cloves Garlic, Minced
  • 0.33 Carrots, Diced
  • 0.17 cup Dried Lentils
  • 0.17 can Beans, Drained And Rinsed
  • 0.33 cup Tomato Sauce
  • 0.17 cup Vegetable Broth
  • 0.17 teaspoon Italian Seasoning
  • 0.17 cup Ricotta Cheese
  • 0.17 Egg
  • 0.08 cup Grated Parmesan Cheese
  • 1.50 Lasagne Noodles
  • As required Salt And Pepper To Taste

Directions: Vegetarian Lentil And Bean Lasagne Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
  • STEP 2.In a large skillet, heat olive oil over medium heat. Add onions, garlic, and carrots, and cook until softened.
  • STEP 3.Add lentils, beans, tomato sauce, vegetable broth, and Italian seasoning to the skillet. Simmer for 15-20 minutes, or until the lentils are tender.
  • STEP 4.In a separate bowl, mix together ricotta cheese, egg, and grated Parmesan cheese.
  • STEP 5.Spread a thin layer of the lentil and bean mixture on the bottom of the baking dish. Top with a layer of lasagne noodles, followed by a layer of the ricotta cheese mixture. Repeat the layers until all ingredients are used, ending with a layer of ricotta cheese mixture on top.
  • STEP 6.Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the lasagne noodles are cooked through and the cheese is melted and bubbly.
  • STEP 7.Let the lasagne cool for a few minutes before serving. Serve with a side salad and garlic bread.
  • STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • You can use any type of lentils and beans you prefer for this recipe.
  • Feel free to add additional vegetables, such as bell peppers or zucchini, to the lentil and bean mixture for extra flavor and nutrition.
  • If you don't have ricotta cheese, you can substitute it with cottage cheese or a mixture of cream cheese and Greek yogurt.
  • To make this recipe vegan, use dairy-free cheese and omit the egg from the ricotta cheese mixture.

Storage and Serving

  • Serve the lentil and bean lasagne hot, straight from the oven.
  • Leftovers can be reheated in the microwave or oven.
  • Serve with a side salad and garlic bread for a complete meal.
Nutrition
value
821
calories per serving
29 g Fat47 g Protein89 g Carbs38 g FiberOther

Current Totals

  • Fat
    29g
  • Protein
    47g
  • Carbs
    89g
  • Fiber
    38g

MacroNutrients

  • Carbs
    89g
  • Protein
    47g
  • Fiber
    38g

Fats

  • Fat
    29g

Vitamins & Minerals

  • Calcium
    778mg
  • Iron
    12mg
  • Vitamin A
    942mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    488mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    39mg
  • Vitamin E
    3mg
  • Copper
    1mcg
  • Magnesium
    311mg
  • Manganese
    4mg
  • Phosphorus
    859mg
  • Selenium
    62mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp