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Recipes » Main Dish » Red Lentil Veggie Lasagna
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Red Lentil Veggie Lasagna

What You'll Need


3 to 4 cups marinara sauce

2 ​ zucchinis, sliced

4 cups of vegetable, red lentil, and seed filling

2 to 3 cups leafy greens (spinach, cabbage, beet greens)

4 cups of almond “ricotta” cheese

1 ripe plantain, sliced and baked

¼ to ⅓ cup nutritional yeast for topping

Basil and fresh tomatoes for garnish


3 cups tomato puree

1 Tbsp dried oregano

1 Tbsp dried basil

1 ½ tsp dried parsley

1 tsp onion powder

¾ tsp garlic powder

⅛ tsp red pepper flakes or to taste

1½ to 2 Tbsp date paste

¼ to ½ tsp garam masala

¾ tsp sea salt

1½ Tbsp plant-based milk

⅛ to ¼ tsp black pepper


½ head of a medium cauliflower, chopped

1 medium onion, diced

3 garlic cloves, crushed

1 celery stalk, diced

1 carrot, grated

4 dehydrated tomatoes, soaked

¼ cup pumpkin seeds, crushed

2 cups red lentils, cooked

2 Tbsp of tomato paste mixed with 2 Tbsp of water

1 tsp Italian herbs

Pinch of salt and pepper


2 cups blanched almonds

2 to 3 tsp nutritional yeast

2 Tbsp lemon juice

½ to ¾ tsp sea salt

½ tsp garlic powder

¾ to 1 cup of water

3 Tbsp fresh basil, oregano, or parsley (optional)

How to Make It


1 In a medium saucepan, combine all the marinara ingredients and cook for 2-3 minutes on medium-high heat.

2 Reduce the heat to a simmer and continue cooking for 5-6 minutes, stirring occasionally.


1 In a food processor, process all the ingredients to the desired size. The idea is to mimic ground beef or textured soy meat.

2 Cook over low heat, taking advantage of the juices that the vegetables expel.

3 Once the liquid is absorbed, set aside.


1 In a high-speed blender, blend all the ingredients to form a paste.

2 Scrape the sides of the blender so that the almonds break down and you don’t have chunks.

3 Add more water, as needed, to achieve a smooth texture.


1 Preheat the oven to 400 degrees F.

2 In a 9”×9” lasagna pan, layer half of each in the following order: marinara sauce; zucchini slices; vegetable, red lentil, and seed filling; leafy greens; almond “ricotta” cheese; and cooked plantain slices.

3 Repeat with another layer of ingredients.

4 Bake covered for 30 minutes, and then uncovered for an additional 20 to 25 minutes.

5 Sprinkle on some nutritional yeast and garnish with fresh basil and tomatoes.

Cooking Tips

You can combine yellow and green zucchini.

To prepare the marinara sauce, I recommend using the Pomi brand of tomatoes or a variety without added salt.

You can substitute salt with dulse seaweed.

To prepare the vegetable and seed filling, you can substitute the pumpkin seeds with walnuts.

To prepare the "ricotta" cheese, you can use 2 tsp of Italian herbs instead of the fresh herbs.

Serve the lasagna with quinoa or brown rice.

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