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Lentil Lasagna Recipe Easy Cozy Dinner Your Family Will Love

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A hearty and comforting lentil lasagna that replaces meat with seasoned lentils, layered with creamy ricotta and tangy tomato sauce, perfect for cozy family dinners.

Ingredients

Scale
  • 1 cup dried brown or green lentils (rinsed and drained)
  • 2 ½ cups vegetable broth or water
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 can (14 oz / 400 g) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • ¼ cup fresh basil leaves, chopped
  • Salt and pepper to taste
  • 1 ½ cups ricotta cheese (whole milk recommended)
  • 1 large egg, lightly beaten
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese (plus extra for topping)
  • 2 tablespoons fresh parsley, chopped (optional)
  • 9–12 no-boil lasagna noodles
  • Olive oil spray or butter (for greasing the baking dish)

Instructions

  1. Cook the lentils: In a medium pot, combine 1 cup rinsed lentils with 2 ½ cups vegetable broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 20-25 minutes until lentils are tender but not mushy. Drain any excess liquid and set aside.
  2. Sauté aromatics: Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic, oregano, basil, smoked paprika, salt, and pepper. Sauté for another 2 minutes until fragrant.
  3. Combine lentils and sauce: Add crushed tomatoes, tomato paste, and sugar to the skillet with aromatics. Stir to combine, then fold in the cooked lentils. Let the mixture simmer gently for 10 minutes, stirring occasionally. Adjust seasoning as needed. Stir in fresh basil at the end.
  4. Prepare cheese mixture: In a mixing bowl, combine ricotta cheese, beaten egg, Parmesan, chopped parsley, and a pinch of salt and pepper. Mix just until combined for a creamy consistency.
  5. Assemble the lasagna: Preheat oven to 375°F (190°C). Lightly grease the baking dish. Spread a thin layer of the lentil tomato sauce on the bottom. Layer 3-4 no-boil noodles on top (overlapping slightly if needed). Spread one-third of the ricotta mixture evenly over the noodles, then sprinkle with mozzarella. Repeat these layers two more times, ending with a generous layer of mozzarella on top.
  6. Bake: Cover the dish loosely with foil and bake for 30 minutes. Remove foil and bake another 10-15 minutes until the cheese is golden and bubbly. Let it rest for 10 minutes before cutting to help it set.
  7. Serve and enjoy: Scoop out hearty portions and enjoy the perfect balance of creaminess and earthiness.

Notes

Avoid overcooking lentils to prevent mushy texture. Let the lasagna rest for 10 minutes before slicing to help it set. Use no-boil noodles for best layering results or slightly undercook regular noodles. Cover with foil if top browns too fast during baking. Prepare lentil mixture and sauce ahead to save time.

Nutrition

Keywords: lentil lasagna, vegetarian lasagna, meatless lasagna, cozy dinner, easy dinner, family dinner, healthy lasagna, plant-based protein

Find it online: https://emacrave.com/lentil-lasagna-recipe-easy-cozy-dinner-your-family-will-love/