Lentil pasta veggie lasagna
Lasagna of your dreams! Lentil Pasta Veggie Lasagna never disappoints. It's packed with protein, gluten free and vegan (and no need to boil the noodles). I think it's our favorite baked pasta dish!
Simply layer alternating: a jar of organic diced tomatoes with their liquid, sheet of pasta, vegan ricotta, veggies (I use I mixture of what I have on hand and what's leftover. I've added greens, roasted veggies including sweet potato and fresh thin slices of celeriac), more diced tomato, vegan mozzarella, more veggies... you get the picture. Keep going until your pan is full and be generous with your layering ingredients. Bake at 375F for about 45 minutes. When I make this vegan version, I prefer @kitehillfoods ricotta and @miyokos_kitchen mozzarella. Choose your favorite or make your own. I've also made a simple vegetarian version using creamy goat cheese and Parmesan. It's hard to go wrong!