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.