Lasagna is amongst the best foods on earth and although we are all about that gluten free, dairy free lifestyle we are also about balance and a happy medium. This Lentil Noodle Lasagna contains dairy, because lasagna needs cheese and not the vegan alternative, it needs the real deal. However, this is made with gluten free pasta sheets, made from lentil flour, packed with plant protein and a great flavour. This is one of my staple recipes to make for special family occasions, it is often requested and it is so damn good!
This recipe can also be frozen after cooking for up to 30 days and can be reheated in the oven for up to 5 days.
Vegetable Lentil Lasagna
Servings 8 people
Ingredients
- 2 boxes Lentil Lasagna Sheets
- 1 bag shredded Swiss cheese
- 1 bag shredded Mozzarella cheese
- 1 bag shredded Emmental cheese
- 2 zucchini’s sliced thinly, lengthwise
- 2 cups mushrooms sliced thinly
- 3 cups baby spinach
- 1.5 jars tomato sauce I use Rao’s
Instructions
- Preheat the oven to 400F. Get out a 9’’ X 13’’ baking dish.
- Add some tomato sauce at the base of the baking dish, layer with lentil noodles, add a little more tomato sauce and use a silicone brush to even out sauce. Add zucchini slices, top with mushrooms, and then add spinach.
- Top with your cheese blend, and then cover with tomato sauce, layer with lentil noodles and repeat, adding sauce, zucchini, mushroom spinach, cheese, sauce and noodles.
- Top the last layer of noodles with sauce and cheese. Bake for 40 minutes on a baking tray, in case anything spills out. Enjoy!
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