Lentil Mushroom Lasagna Recipe
by Analiese Trimber
- Large pan
- Rubber spatula
- 8x8 or 10.5x7.5 baking pan
- 2 tbsp Olive oil
- 1 cup Sliced cremini mushrooms
- 15 oz Canned black lentils, rinsed and drained
- 1 ½ tbsp Coconut aminos
- ½ tsp Sea salt
- ½ tsp Ground pepper
- 25 oz Spicy marinara sauce
- 1 ½ cup Vegan ricotta
- ⅓ cup Shredded vegan mozzarella
- 2 tbsp Fresh parsley
- 2 tbsp Fresh basil
- ¼ cup Plant-based milk
- 9 oz Gluten-free or paleo-friendly no boil lasagna sheets
- 1In a large pan, heat olive oil. Add mushrooms, and sauté for 4-5 minutes, or until done.·Preheat oven to 350 degrees Fahrenheit.
- 2Add canned lentils, coconut aminos, pasta sauce, pepper, and ¼ tsp salt to the pan.·Stir to combine. Set aside.
- 3In a bowl, combine vegan ricotta, parsley, milk, vegan mozzarella, and ¼ tsp salt until smooth.
- 4Assemble your lasagna: Start with a layer of red sauce mixture, then top with pasta sheet, ricotta mixture.·Repeat until you've used all your pasta sheets, and make sure to end on a red sauce layer.
- 5Top with shredded mozzarella. Cover the pan with foil and bake covered for 30-35 min. Remove foil and cook for 5-10 minutes more, until cheese is slightly browned and sauce is bubbling.·Let cool slightly and serve.
Lasagna for the (Vegan) People!
Italian food is some of the best cuisine out there, but it can be limiting for those following specific diets. Enter: the Lentil Mushroom Lasagna. One of our favorite Italian classics is the layered pasta dish that is lasagna, which is traditionally laden with glutinous pasta and dairy-filled ricotta cheese. But not anymore! Whip up this easy vegan and gluten-free pasta dish to feed a crowd, or use as meal prep for the week.
One of the best things about lasagna is the cozy, family-style nature to the dish. One pan of this Lentil Mushroom Lasagna yields about 8 servings, with 343 calories, 28 grams carbs, and 11 grams plant-based protein each. Lasagna is also a perfect dish to store in the fridge; you can either reheat the whole pan in the oven or each square individually for a solo portion. Dare we say this Lentil Mushroom lasagna also tastes better as leftovers?
To add some extra oomph to this lasagna while keeping it plant-based, we supplement our spicy marinara pasta sauce with meaty sauteed cremini mushrooms and canned black lentils! The canned lentil hack is clutch in this recipe. You get all the benefits of lentils, like protein, fiber, iron, and more, in seconds, rather than hours from making your own batch of this legendary legume.
Since we’re all about enhancing flavors in our dishes, we add a little bit of coconut aminos to our sauce mixture for some extra umami, which always has a way of making things taste a bit more meaty and savory, oftentimes without any actual meat!
If you’re like us and have never purchased lasagna sheets before, Cappello’s makes amazing paleo-friendly lasagna sheets that you purchase frozen and thaw in the fridge. If using another brand, just make sure you are purchasing no-boil pasta sheets!