Lentil Lasagna

Lentils take the place of meat in this vegetarian lasagna. A good source of fiber and iron, lentils are a plant-based protein with endless possibilities.

Votes: 0
Rating: 0
Rate this recipe!
Leave a Review
Serves8 (servings)
SWAP ScoreWhat's this?



  1. Preheat oven to 350 degrees and lightly oil a 13″x9″ baking pan.
  2. In a medium saucepan, combine lentils and water.
  3. Bring to a boil; reduce heat, cover and simmer 20 minutes or until lentils are mostly tender, but aren't fully cooked or mushy (they will continue to cook in the oven). Drain and set aside.
  4. Cook lasagna noodles according to package directions. Drain noodles and rinse with cold water.
  5. Mix lentils with tomato sauce and basil in a large bowl.
  6. In a large skillet over medium-high heat, cook onions and garlic in 1 1/2 tablespoons oil until they are tender, about 5-7 minutes. Turn onions into a bowl and set aside.
  7. Add remaining 1/2 tablespoon oil and zucchini to skillet and cook, stirring, until zucchini is just tender, about 8 minutes.
  8. Arrange half the lasagna noodles over bottom of baking pan.
  9. Arrange zucchini slices evenly over noodles, then spread half the lentils over the zucchini and half the cheese over the lentils.
  10. Top with remaining noodles, then with onions and finally with remaining lentil mixture.
  11. Cover with foil (see tip in notes below) and bake for 30 minutes or until heated through. Five minutes before lasagna is done, uncover it to let the cheese get brown in spots. Allow to cool for 10 minutes before slicing.

Recipe Tips

To keep the cheese from sticking to the foil, lightly spray the food-facing side of the foil with cooking spray. This will help keep the cheese from melting onto the foil and prevent it from being pulled off when the foil is removed.

Nutrition Facts
Lentil Lasagna
Amount Per Serving
Calories 270 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 11mg 4%
Sodium 294mg 12%
Potassium 734mg 21%
Total Carbohydrates 40g 13%
Dietary Fiber 7g 28%
Sugars 9g
Protein 14g 28%
Vitamin A 18%
Vitamin C 34%
Vitamin D0%
Calcium 11%
Iron 22%
* Percent Daily Values are based on a 2000 calorie diet.

Review this Recipe

Your Review

Have a recipe you want to see here?

Suggest a recipe
View All Related Recipes

Suggest a recipe

Have a recipe you want to see here?

Suggest a recipe