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Lentil Lasagna with Asparagus

A comforting and nutritious twist on the classic lasagna, featuring layers of lentils, asparagus, and creamy vegan ricotta.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Plant-Based
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Lasagna
  • 1 jar 28 oz pasta sauce Opt for a high-quality brand without added sugars; recommended: Rao’s Homemade Marinara.
  • 1.5 cups cooked lentils or 1 can (15 oz) lentils, drained and rinsed Typically use brown lentils for their sturdy texture.
  • 2 cups vegan ricotta Prepare cashew or tofu ricotta ahead of time for a creamy layer.
  • 1 lb asparagus Trim the ends and pick vibrant and crisp stalks for the best flavor.
  • 9 pieces whole grain lasagna noodles Use whole grain for extra fiber and nutrition. Cook until just al dente.
  • splash extra virgin olive oil For tossing the asparagus.
  • to taste balsamic vinegar Drizzle to elevate the dish with its sweet acidity.
  • to taste sea salt For enhancing the flavors.
  • to taste cracked pepper For enhancing the flavors.

Method
 

Preparation
  1. Make your cashew ricotta ahead of time and keep it in the fridge. It can sit for 2-3 days, freeing up your hands on assembly day.
  2. Preheat the oven to 400°F (200°C) to allow it to heat up while you prepare the layers.
  3. Bring a large pot of salted water to boil. Add the lasagna noodles and cook until al dente as per the package instructions, about 8-10 minutes. Drain and rinse under cold water to prevent sticking, then set aside.
Assembly
  1. In an 8x11 baking dish, spread 1/2 cup of pasta sauce on the bottom. Layer 3 noodles over the sauce, then spread 1/2 of the vegan ricotta, followed by 1/2 of the lentils. Repeat with another layer of noodles, sauce, ricotta, and lentils.
  2. Arrange the asparagus on top, drizzling with olive oil and balsamic vinegar. Season with sea salt and cracked pepper to taste.
Baking and Serving
  1. Cover with foil and bake for 20-25 minutes until the asparagus is slightly tender. Remove the foil for the last 5 minutes if you want a bit of crispness over the top.
  2. Allow the lasagna to rest for a few minutes before slicing. Serve it with artisan bread that you can use to wipe up the last bits of sauce.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 5-6 days. This lasagna tastes even better the next day.