Description
A halal, non-alcoholic Italian lasagna layered with gluten-free pasta, lentils, ricotta, and seasonal veggies. Rich tomato sauce and melted mozzarella create comforting, plant-powered comfort food.
Ingredients
Lasagna Noodles: 12-16 sheets
Tomato Sauce: 6 cups
Baked Lentils: 2½ cups
Ricotta Mixture: 3 cups crumbled ricotta
Mozzarella Cheese: 10 oz
Seasonal Veggies: 2 cups chopped (zucchini, carrots, spinach optional)
Garlic: 3 cloves
Olive Oil: 3 tbsp
Italian Herbs: 1 tbsp (oregano, basil, thyme)
Salt & Pepper: To taste
Instructions
Crumble lentils and mix with 1½ cups ricotta until smooth
Sauté garlic in olive oil for 2 minutes until fragrant
Stir Italian herbs into tomato sauce and strain to remove lumps
Line 9×13-inch pan with thin sauce layer
Place 4 noodles side by side, overlapping slightly
Add half the lentil-ricotta mixture over noodles
Top with sauce, veggies, and mozzarella
Repeat layers: noodles, remaining lentil-ricotta, sauce, and mozzarella
Finish with top layer of noodles, sauce, and remaining mozzarella
Cover loosely and bake at 375°F for 25 minutes
Let rest 10 minutes before serving
Notes
Use gluten-free noodles for dietary restrictions
Pre-cooked red lentils save time
Tofu ricotta mix makes a vegan option
Vegan cheese works if mozzarella omitted
Cool completely before slicing for neater portions
- Prep Time: 30
- Cook Time: 25
- Category: Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 65mg