Lentil Spinach Vegan Lasagna
Lentil Spinach Vegan Lasagna
When the lasagna cravings hit, make this Lentil Spinach Vegan Lasagna Roll Ups. It’s my absolute comfort food, feels like a warm hug and packed with so much flavor. The best part is it’s all plant based! Happy Tuesday!
Yields: 6 servings
Prep time: 20 min
Cooking Time: 45 min
Ingredients
10 lasagna noodles
1 jar of high quality marinara sauce
1 cup of vegan mozzarella
Fresh basil for garnish
Lentil Spinach filling:
2 Cup cooked or canned green or
brown lentils
3/4 C finely diced onion
2 tbsp olive oil
3 garlic cloves, minced
2 tsp onion powder
1 tsp dried oregano
2 bags of baby spinach (6 oz bags)
1/4 cup nutritional yeast
sea salt, to taste
Method
To begin, preheat your oven at 450 degrees F.
Cook the lasagna noodles according to package directions. Drain and rinse. Set aside.
In a non-stick pan or cast iron skillet over medium heat, add 2 tablespoon of olive oil and cook diced onions for 3 to 5 minutes until soft. Add minced garlic, onion powder, dried oregano, spinach and cook for another 8 minutes. Add cooked lentils, nutritional yeast and salt to taste. Cook for another 5 min then set it aside.
In an oven safe 9 x 13-inch or 10 x 14-inch baking dish, spoon 1 cup of marinara sauce and 1 tablespoon of olive on the bottom of the baking dish. Spread it around evenly.
To each piece of lasagna, add about 1/4 cup lentil spinach filling mix and spread across the noodle. Roll the noodle up and place each roll in the baking pan, spaced apart evenly, on top of the sauce. Repeat until all noodles and filling are used up. Top noodles with more marinara sauce and sprinkle with cheese.
Bake uncovered at 450 F for 25-30 minutes or until bubbling. Leave the lasagna out for 10 min to cool before eating! Bon Appetito!
