Hearty Vegan Lasagna

After having a stressful week at work, my husband surprised me with a comfort-food dinner.  When it comes to making hearty meals, he’s the best at it.  Although I can’t take credit for making this recipe, I felt that I still needed to share it since it was so delicious.

Vegan Hearty Lasagna

  • 1 package lasagna noodles
  • 1 jar marinara sauce
  • 1 medium zucchini
  • 1/2 white onion
  • 1 red bell pepper
  • 2 cloves garlic
  • 2 cups cooked lentils
  • 1 package cheddar Daiya cheese
  • Hot red pepper flakes for extra spice

Cook the lasagna noodles and lentils according to the package directions.  Chop all the vegetables into large slices and cook in a pan with olive oil and garlic until slightly tender.  In a deep baking dish, lightly coat the bottom with marinara sauce.  Then add a layer of noodles, then vegetables, lentils, sauce and a little Daiya cheddar.  Repeat for three layers and sprinkle the remaining Daiya on top.  Bake at 350 for 20-30 minutes until cooked through.  Let sit for about 5 minutes before serving.  I sprinkle hot red pepper flakes on at the end so it’s got a touch of spice.

The lentils add a hearty, meat-sauce like texture and the thick-cut vegetables make this recipe different from your typical vegetable lasagna.

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About inthelivingwell

I'm a newly established vegan interested in anything that helps me live well - from meditation to healthy recipes to innovative workouts.

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