Lentil Lasagna with Asparagus
A comforting and nutritious lentil lasagna layered with creamy vegan ricotta and fresh asparagus, perfect for family gatherings and meal prepping.
Ingredients
Main Ingredients
- 1 jar 28 oz pasta sauce Use your favorite homemade sauce or store-bought.
- 1.5 cups cooked lentils Canned lentils can be used as a time-saver.
- 2 cups vegan ricotta Made from cashews or tofu.
- 1 lb asparagus, ends trimmed Ensure even distribution for cooking.
- 9 pieces whole grain lasagna noodles Substitute with gluten-free noodles if necessary.
- to taste Extra virgin olive oil
- to taste Balsamic vinegar
- to taste Sea salt Adjust to preference.
- to taste Cracked pepper Adjust to preference.
Instructions
Preparation
- Prepare cashew ricotta cheese ahead of time if using homemade.
- Preheat your oven to 400°F (200°C).
- Cook the lasagna noodles until al dente, usually around 7-10 minutes, and set them aside.
Assembly
- In an 8x11 baking dish, add 1/2 cup of pasta sauce at the bottom.
- Layer 3 noodles over the sauce, spread 1/2 of the ricotta cheese over the noodles, followed by 1/2 of the cooked lentils.
- Repeat the process with the remaining noodles, sauce, cheese, and lentils.
- Top with asparagus, lightly coating it with olive oil and balsamic vinegar, then season with sea salt and cracked pepper.
Cooking
- Bake for 20-25 minutes until the asparagus is slightly tender and the layers are melted together.
Serving
- Serve with artisan bread on the side.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven or microwave. Customize with additional vegetables or variations if desired.