Lentil Zucchini Lasagna
Elevate your dinner game with this vibrant Lentil Zucchini Lasagna! Packed with layers of tender zucchini and hearty lentils, this dish is not only a breeze to whip up in just 15 minutes, but it's also bursting with flavor. Grab your vegetable slicer, and let’s get this deliciously healthy meal baking in no time!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 clove of garlic
- 1 tsp herbs de Provence (5 ml)
- A squeeze of lemon juice
- 1 onion
- Optional: fresh parsleyoptional
- Some pepper & salt
- 1.5 zucchini
🥛Dairy & Eggs(1)
- 200 g vegan grated cheese (7.06 oz)
🫙Pantry Staples(3)
- 1/2 can coconut milk
- 170 g red lentils ( the ones with the short cooking time) (6 oz)
- 1 tbsp frying oil (15 ml)
🧂Spices & Seasonings(1)
- 1 tbsp spice mix Italian style (15 ml)
📦Other(4)
- 1 can of chopped tomatoes
- 1 tsp Curry Mild (5 ml)
- ~9 lasagne plates (here wholegrain)
- 250 g strained tomatoes (8.82 oz)
👨🍳 Instructions
- 1
Chop the onion and sauté it in oil until golden brown. Wash the lentils and add them with the remaining sauce ingredients to the pan. Let it simmer for about 8 minutes, stirring occasionally.
- 2
Meanwhile, slice the zucchini. Then layer sauce, lasagne plates, and zucchini alternately until you reach the top. Top with grated cheese and bake for about 30 minutes until golden brown.
- 3
Garnish with fresh parsley and enjoy!
💡 Pro Tips
- ✓Salt zucchini slices and let drain for 15-20 minutes to remove 60-70% of water content, preventing soggy lasagna layers.technique15-20 minutes, 60-70% water removal
- ✓Cook lentils to exactly al dente (12-15 minutes for green/brown) because they'll continue cooking in the oven and mushy lentils break down into paste.timing12-15 minutes
- ✓Slice zucchini lengthwise to 1/8-inch thickness using a mandoline for uniform cooking - thicker pieces stay raw while thinner ones turn to mush.equipment1/8-inch thickness
- ✓Let the assembled lasagna rest 10 minutes before baking so layers settle and moisture redistributes evenly, reducing structural collapse.timing10 minutes
- ✓Cover with foil for first 20 minutes at 375°F, then uncover for final 10 minutes to prevent top from burning while ensuring center reaches 165°F.technique375°F, 20+10 minutes, 165°F center
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Lentil Zucchini Lasagna
Elevate your dinner game with this vibrant Lentil Zucchini Lasagna! Packed with layers of tender zucchini and hearty lentils, this dish is not only a breeze to whip up in just 15 minutes, but it's also bursting with flavor. Grab your vegetable slicer, and let’s get this deliciously healthy meal baking in no time!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 clove of garlic
- 1 tsp herbs de Provence (5 ml)
- A squeeze of lemon juice
- 1 onion
- Optional: fresh parsleyoptional
- Some pepper & salt
- 1.5 zucchini
🥛Dairy & Eggs(1)
- 200 g vegan grated cheese (7.06 oz)
🫙Pantry Staples(3)
- 1/2 can coconut milk
- 170 g red lentils ( the ones with the short cooking time) (6 oz)
- 1 tbsp frying oil (15 ml)
🧂Spices & Seasonings(1)
- 1 tbsp spice mix Italian style (15 ml)
📦Other(4)
- 1 can of chopped tomatoes
- 1 tsp Curry Mild (5 ml)
- ~9 lasagne plates (here wholegrain)
- 250 g strained tomatoes (8.82 oz)
👨🍳 Instructions
- 1
Chop the onion and sauté it in oil until golden brown. Wash the lentils and add them with the remaining sauce ingredients to the pan. Let it simmer for about 8 minutes, stirring occasionally.
- 2
Meanwhile, slice the zucchini. Then layer sauce, lasagne plates, and zucchini alternately until you reach the top. Top with grated cheese and bake for about 30 minutes until golden brown.
- 3
Garnish with fresh parsley and enjoy!
💡 Pro Tips
- ✓Salt zucchini slices and let drain for 15-20 minutes to remove 60-70% of water content, preventing soggy lasagna layers.technique15-20 minutes, 60-70% water removal
- ✓Cook lentils to exactly al dente (12-15 minutes for green/brown) because they'll continue cooking in the oven and mushy lentils break down into paste.timing12-15 minutes
- ✓Slice zucchini lengthwise to 1/8-inch thickness using a mandoline for uniform cooking - thicker pieces stay raw while thinner ones turn to mush.equipment1/8-inch thickness
- ✓Let the assembled lasagna rest 10 minutes before baking so layers settle and moisture redistributes evenly, reducing structural collapse.timing10 minutes
- ✓Cover with foil for first 20 minutes at 375°F, then uncover for final 10 minutes to prevent top from burning while ensuring center reaches 165°F.technique375°F, 20+10 minutes, 165°F center