Lentil Lasagna

1 hour ago 2

Democracy Dies successful Darkness

clock1 hr 30 minscourseMain

3.9 (249)

By Joe Yonan

This hearty, comforting lasagna gets texture from achromatic lentils and a warming spirit from garam masala. You tin marque the condiment arsenic chunky oregon creaseless arsenic you would like. Using no-boil noodles and canned achromatic lentils (if you tin find them) turns this into a weeknight-appropriate dish.

Adapted from “Veg-table” by Nik Sharma (Chronicle Books, 2023).

Ingredients

2 tablespoons olive oil, positive much for greasing
1 ample achromatic oregon yellowish bulb (12 ounces), chopped
2 ample doorbell peppers, cored and chopped
2 celery stalks, chopped
1 ample carrot, scrubbed and chopped
One (28-ounce) tin no-salt-added crushed tomatoes
1 cupful water
2 teaspoons Aleppo-style chile flakes
1 spoon garam masala
1/2 spoon crushed turmeric
1/2 spoon freshly crushed achromatic pepper
1 spoon good salt, positive much to taste
3 cups cooked achromatic lentils (from 2 15-ounce cans), drained and rinsed (see NOTE)
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 1/2 cups (5 ounces) finely grated parmesan cheese
1 lb no-boil lasagna sheets

Nutritional Facts

Per serving (one astir 3-by-4-inch piece)

Calories
504
Fat
14 g
Saturated Fat
6 g
Carbohydrates
73 g
Sodium
843 mg
Cholesterol
29 mg
Protein
28 g
Fiber
13 g
Sugar
13 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Veg-table” by Nik Sharma (Chronicle Books, 2023).

Tested by Joe Yonan.

Published December 17, 2023

Updated March 17, 2026