Prepare to revolutionize your dinner table with the most mind-blowing vegan lasagna you've ever tasted! Forget everything you thought you knew about plant-based comfort food - this Wholesome Vegan Lentil Mushroom Kale Lasagna is about to become your new obsession. Packed with protein-rich lentils, earthy mushrooms, and nutrient-dense kale, this lasagna proves that vegan dishes can be just as indulgent and satisfying as their traditional counterparts. Get ready to impress even the most skeptical meat-lovers with this game-changing recipe that's about to become the star of your meal rotation!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 9 lasagna noodles
- 1 cup lentils, cooked
- 2 cups mushrooms, sliced
- 2 cups kale, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly oiling or spraying with non-stick cooking spray.
- Cook lentils according to package instructions. Drain and set aside. If using dried lentils, simmer in water for about 20 minutes until tender but not mushy.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Sauté diced onions until translucent, about 3-4 minutes.
- Add minced garlic and sliced mushrooms to the skillet. Cook for 5-6 minutes until mushrooms release their moisture and begin to brown.
- Add chopped kale to the skillet and cook for an additional 2-3 minutes until kale wilts. Season with Italian seasoning, salt, and pepper.
- Mix the cooked lentils into the vegetable mixture. Remove from heat and set aside.
- If using no-boil lasagna noodles, proceed to layering. If using traditional noodles, briefly cook them according to package instructions and drain.
- Begin layering the lasagna: spread a thin layer of marinara sauce on the bottom of the baking dish.
- Layer lasagna noodles to cover the bottom of the dish. Spread half the lentil-vegetable mixture over the noodles.
- Pour marinara sauce over the vegetable layer, ensuring even coverage. Repeat the layering process with noodles, remaining vegetable mixture, and sauce.
- Top with a final layer of noodles and cover completely with remaining marinara sauce.
- Cover the baking dish with aluminum foil and bake for 35-40 minutes.
- Remove foil and bake for an additional 10-15 minutes until the top is slightly crispy and edges are bubbling.
- Let the lasagna rest for 10-15 minutes after removing from the oven to allow it to set and make cutting easier.
- Slice into 6 portions and serve hot. Optional: Garnish with fresh basil or nutritional yeast if desired.
Tips
- Lentil Perfection: Make sure to cook your lentils just until tender - you want them cooked but not mushy. They should still have a slight bite to them.
- Moisture Management: Mushrooms release a lot of water, so make sure to cook them until they've released their moisture and are nicely browned for maximum flavor.
- Kale Prep: Remove the tough stems from the kale and chop it finely to ensure it cooks evenly and integrates well with the other ingredients.
- Sauce Coverage: Don't be shy with the marinara sauce - it helps keep the lasagna moist and adds crucial flavor. Make sure each layer is well-coated.
- Resting is Key: Let the lasagna rest for 10-15 minutes after baking. This allows it to set and makes cutting and serving much easier.
- Make-Ahead Friendly: This lasagna can be prepared in advance and refrigerated before baking. Just add an extra 10-15 minutes to the baking time if cooking from cold.
- Flavor Boost: For an extra flavor punch, consider adding nutritional yeast or fresh herbs like basil when serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 15g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
