Lentil and Vegetable Lasagna
with mixed greens salad
We loved testing this vegetarian version of lasagna that's lightened up but still hearty thanks to a filling of lentils.
Smarts: The grated zucchini cooks right into the sauce and is barely noticeable in the finished dish, but if you'd like it to have more texture, cube and saute it before adding it to the sauce.
- Vinegar, balsamic - 1 Tbsp
- Lemon juice - 1 tsp
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Oil, olive - 3 Tbsp
- Mixed greens - 6 oz (sub any salad greens)
- Zucchini - 12 oz , grated
- Marinara, store-bought (25 oz / 700 g) - 1 jar
- Lentils, cooked - 1 1/2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
- Cheese, shredded mozzarella - 1 1/2 cup + 1/2 cup (look for pre-grated to save time or buy fresh mozzarella and grate it yourself)
- Cheese, parmesan - 1/4 cup , grated (look for pre-grated to save time or grate it yourself)
- Cheese, ricotta - 1 cup
- Eggs - 1
- Nutmeg, ground - 1/8 tsp
- Lasagna Noodles, gluten-free oven-ready or “no-boil” - 8 oz
- Foil - for baking
Make vinaigrette - Whisk together vinegar, lemon juice, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
Zucchini - Grate zucchini. Use a clean dish towel or paper towels to squeeze out as much liquid as possible. (Can be done up to 2 days ahead)
Make sauce - Combine marinara, grated zucchini, and lentils. Taste sauce and season with some salt and pepper, if needed. (Can be done up to 2 days ahead)
Cheese (mozzarella and parmesan) - Prep as directed and store separately. (Can be done 1 day ahead)
Make cheese layer - Combine ricotta, first portion of mozzarella, eggs, and nutmeg. (Can be done 1 day ahead)
Heat oven to 375F / 190C degrees. Spray an 8” x 8” / 20 cm x 20 cm square baking dish (adjust size if customizing) with nonstick cooking spray or brush with some oil.
Spread a thin layer of sauce to cover the bottom of the pan.
Top sauce with a single layer of lasagna noodles, then some cheese mixture, and then some sauce, repeating until all of the ingredients are used. Finish with a layer of noodles topped with sauce. (Note: Depending on the size of the noodles, you may need to break the noodles apart to make them fit and / or they may not reach all the way to the edges. Either of these is fine - even messy layers will cook into a delicious lasagna.)
Cover the dish tightly with foil.
Bake, covered, for 30 minutes.
Take pan out of the oven and remove foil. Top lasagna with second portion of mozzarella and parmesan cheese.
Continue baking, uncovered, until cheese is melted and golden, ~15 minutes more.
Let lasagna rest for 5-10 minutes.
Just before serving, slice lasagna. Toss greens in vinaigrette until dressed to your liking.
Enjoy lasagna with salad on the side.