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Vegetable Lentil Lasagna

Course Main Course
Prep Time 15 minutes
Cook Time 40 minutes
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!