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Vegetable lasagna with tomato and lentil sauce and pesto-spiked ricotta

Print Recipe
Prep Time 1 hour 20 minutes
Servings: 4 people
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 12 no-boil lasagna noodles
  • 34 fl oz tomato sauce
  • 1 can of lentils
  • 1 red pepper, thinly sliced
  • 1 cup parmesan petals
  • 1 tbsp fresh oregano
  • 1 tbsp fresh thyme
  • 1/4 cup finely chopped chives
  • 1 cup Ricotta
  • 1/3 cup herb pesto
  • 2 portobello mushrooms, thinly sliced
  • 4 1/2 cup mozzarella cheese

Method
 

  1. 1. Mix the spaghetti sauce and lentils in a bowl and set aside.
    2. Mix the ricotta with the pesto in a bowl and set aside.
    3. Mix the peppers and the herbs in a bowl and set aside.
    4. Pour one-third of the spaghetti sauce mixture into an oven-proof dish.
    5. Lay 4 lasagna noodles on top.
    6. Add the sliced pepper and herb mixture
    7. Add the second-third of the spaghetti sauce mixture
    8. Add a second layer of 4 lasagna noodles.
    9. Layer the pesto ricotta and sliced mushrooms.
    10. Add a final layer of 4 lasagna noodles.
    11. Add the remaining spaghetti sauce mixture
    12. Sprinkle the shredded cheese (Mozzarella and Parmesan) on top.
    13. Bake at 350℉ for approximately 1 hour.