Lentil Zucchini Lasagna
Amrita Ma Devi
This vibrant lasagna is a delicious and nutritious option that's packed with plant-based protein and fibre. The combination of lentils and zucchini provides a satisfying and wholesome meal.
INGREDIENTS
INGREDIENTS
- 1 tbsp olive oil
- 2 leek, sliced lengthwise 4 mm thick
- 2 tbsp ginger, diced
- 1 medium zucchini, sliced thinly
- 1 cup lentils, rinsed and cooked
- 1 cup of diced tomatoes
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
- 1 cup vegan ricotta cheese or cottage cheese
- 1/2 cup chopped fresh spinach
- 1/4 cup chopped fresh basil
INSTRUCTIONS
INSTRUCTIONS
1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add leek and ginger and cook until softened about 5 minutes. Add the cooked lentils, tomatoes and spices and cook for 5-7 minutes more or until well combined.
3. Brush the zucchini with oil and season with salt and pepper. Grill the zucchini for 5 minutes on each side or until tender but firm.
4. Spread a thin layer of lentil mixture in the bottom of a 9x13-inch baking dish. Top with a layer of zucchini, then another layer of spinach and basil, then a lentil mixture. Repeat layers until all ingredients are used, ending with a layer of zucchini.
5. Spread the vegan ricotta cheese evenly over the top. Sprinkle with parmesan cheese. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, or until bubbly and golden brown.
6. Let the lasagna stand for 10 minutes before cutting and serving.
TIPS:
TIPS
- Add a pinch of smokey paprika to the lentil mixture for a richer flavour.
- You can use your favourite store-bought vegan ricotta cheese or make your own with cashews, nutritional yeast, and plant-based milk.
- This lasagna can be made ahead of time and refrigerated overnight.
Enjoy this delicious and nutritious meal!
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