Protein-rich, plant-based and gluten free Lentil Lasagna

You guys… I LOVE lasagna!!

It’s this ultimate comfort food that I’ve learned to love.  When the weather gets a little cooler, there’s nothing that I love more. There’s just something about all these Italian flavours mingling together that makes my mouth water just thinking about it….

Now, it’s amazing that I can recreate these classic meaty dishes – with a ‘meaty’ taste but keep it plant-based and gluten-free ~ which really means healthier!
What’s even more exciting is that my meat-eating husband doesn’t mind the change-up one bit! Win ;)

Lentils are such an amazing nutritional source of protein and fibre. They are naturally easier to digest then meat and really are naturally ‘meaty’ and filling. What’s also great when going plant-based with lentils vs. meat and going dairy-free is that there is zero cholesterol in this recipe. It’s low-fat, but in a good way too. And it pretty much tastes like lasagna heaven! It’ so flavourful that you don’t miss anything. Really! My husband keeps asking about this dish all. the. time!

GLUTEN-FREE VEGAN LASAGNA

Ingredients :

• 1 package of gluten-free lasagna pasta
• 1 large can of lentils, organic if possible in a non-BPA can or pre-soaked and cooked before hand
• 1 can of spaghetti sauce, choose organic and/or with no artificial flavours or colours
• 2 zucchinis, sliced thin on a mandolin
• 1 large onions, diced
• 1-2 cloves of garlic
• 1-2 organic tomatoes, diced
• 1 sweet pepper – red/green/orange is fine, I used green in this recipe
• 1 tbsp of each, basil & oregano
• sea salt & pepper to taste (+ sea salt for cooking pasta)
• grape seed oil for cooking
• 2 packages of Daiya cheese, 1 mozzarella, 1 cheddar for dairy-free
• fresh basil for topping (I was lucky to pick mine from the garden)

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Directions :

Cook pasta as per instructions. Do not overcook gluten free pasta as it’s more delicate in nature than wheat pastas. Strain on a colander and drizzle with light tasting olive oil or extra virgin olive oil, mix gently around so that the pasta does not stick together.

While your pasta is cooking, on a large deep sauce pan, fry the onion, then garlic, stirring occasionally on medium low heat. Add the diced pepper and tomatoes. Season with basil and oregano and pepper (no salt yet as you will already get some in the sauce). Add the spaghetti sauce and continue cooking.

Back to the first pot, stir in a rinsed lentils. Cover and simmer on low heat.

In a separate large pan, steam the zucchini slices. Once a little soft, turn off heat and set aside.

Assembling : Smear the bottom of a casserole dish with a little spaghetti sauce, layer pasta, layer 1/3 of the lentil sauce, layer with steamed zucchini, layer with vegan cheese. Repeat two more times, until you finish with a topping of Vegan cheese. Bake in the oven covered for 30-40 minutes on 350F. Let cool for about 10 minutes before serving. Enjoy! Watch everyone be happy, including the Mr! *Smile*

 

This was so good…. ;) every one loved the Lentil Lasagna….  and remembering the meat versions from a few years back, this was better!

I like to add a good source of protein to my dinner and the lentils were perfect in this combination of all these wonderful Italian flavours in this Gluten-Free and Vegan Lasagna! Yum! Top with fresh-from-the-garden basil!

Buon Appetito! :)