No Cheese Lasagna
Discover the perfect comfort food with a healthy twist in this delicious No Cheese Lasagna! Ideal for those seeking a dairy-free, plant-based alternative, this recipe layers tender lasagna noodles with a hearty vegetable-lentil sauce brimming with wholesome ingredients like zucchini, carrots, spinach, and protein-packed lentils. Flavored with aromatic garlic, basil, and oregano, the robust tomato sauce offers depth and richness without the need for cheese. Perfect for weeknight dinners or meal prepping, this dish is as satisfying as it is nourishing. Serve it with a fresh green salad or crusty bread for an irresistible dinner everyone will adore!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 2 medium Zucchini, chopped
- 1 large Carrot, grated
- 4 cups Fresh spinach
- 28 oz Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Red pepper flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Lentils, cooked
- 0.25 cup Fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic, chopped zucchini, and grated carrot to the skillet. Sauté for another 5-7 minutes until the vegetables are tender.
Stir in the fresh spinach and cook until wilted, about 2 minutes.
Add the crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes (if using), salt, and black pepper. Stir to combine and let the sauce simmer for 10 minutes.
Gently fold in the cooked lentils and chopped parsley. Simmer for another 5 minutes and remove from heat.
Spread a thin layer of the vegetable-lentil sauce on the bottom of a 9x13-inch baking dish.
Place a layer of cooked lasagna noodles over the sauce. Spread a portion of the sauce over the noodles, ensuring it covers the entire surface.
Repeat the layering process (noodles, sauce) until all ingredients are used, finishing with a layer of sauce on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is bubbly and slightly browned.
Allow the lasagna to rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 382 mg | 17% | |
| Total Carbohydrate | 109.8 g | 40% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 12.1 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1086 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
