vegetarian lasagna that doesn’t suck!! 😜
🍝Don’t be scared of carbs!! Please I’m begging you. I’ve tried zucchini and eggplant layers before, to replace the noodles, and it’s way less satisfying for me and I always feel hungry shortly after anyway. This recipe is a perfect balance of carbs (noodles), protein (lentils/cheese) and healthy fats (cheese) to keep you feeling full longer - all while providing tons of veggies in each bite!!!
🍽This is an easy weeknight meal, as long as you’re patient enough to wait an hour to eat it!
⏰15 min prep (chopping veg, defrosting sauce) - 30 min cook covered - 10 min cook uncovered - wait 5 minutes before serving
Be mindful of the portion size when serving yourself. Stop eating when you’re full - even if your plate isn’t “clean” yet. Start your meal with consuming some salad - not many people want salad 𝘢𝘧𝘵𝘦𝘳 lasagna 😏
🍅I am all about batch cooking tomato sauce when we have a pasta night. I made the sauce last month and froze it, but it’s made up of a can of diced tomatoes, tomato paste, a jar of marinara, random veggies, roasted garlic, sautéed onions, herbs/spices and a full can of lentils - all blended ’til smooth.
☑️ Lasagna noodles (1 package is usually needed for a 9x13 pan)
☑️ 3-4 cups tomato sauce (see my homemade “recipe” above - protein is coming from a rinsed can of brown lentils, add cooked ground meat if you desire)
☑️ 3 cups skim/low fat mozzarella (use lactose free if needed!)
☑️ 1 tup ricotta cheese
☑️ 1 egg
☑️ 1 tsp each of basil and oregano
☑️ 3 cups slightly steamed veg (shredded carrots, diced zucchini, broccoli, bell peppers, and mushrooms)
🤓Read the back of the noodle package for layering instructions and cooking time! Layer the veg with the ricotta.