This hearty vegetarian lasagna with red lentils is a satisfying and budget-friendly dinner that the whole family will love. Made with layers of pasta sauce, veggies, and creamy ricotta, it’s a meatless meal that delivers on flavor and protein. A perfect baked veggie lasagna that makes great leftovers and pairs beautifully with a crisp salad or garlic bread.
When I was growing up, my parents made the switch to full vegetarianism. While I haven’t followed in their footsteps entirely, it taught me the value of having satisfying, meatless meals on hand—especially when money is tight and meat isn’t always available.
This vegetarian lasagna with red lentils is one of those old standbys. It’s hearty, budget-friendly, and packed with protein-rich lentils that help stretch a meal to feed the whole family. My daughter, who isn’t a fan of ground beef, loves this recipe—and honestly, it’s become a staple when we want comfort food without the expense of meat.
Looking for more great meatless meal ideas? Try my Feta Ravioli with Pesto.
Why You’ll Love This Hearty Veggie Lasagna.
No Pre-Cooking Required. The red lentils go in dry and cook right in the sauce, cutting down your cooking time without cutting flavor.
Cozy, Meatless Layers. This veggie lasagna is packed with creamy ricotta, tender noodles, and rich tomato sauce—comforting enough to win over even the most discerning meat lover.
Great for Budget-Friendly Meal Prep. Feeds the whole family, reheats well, and pairs perfectly with garlic bread for an easy dinner that stretches your grocery budget.
Budget-Friendly Vegetarianism in Canadian History.
In Canadian kitchens, budget-conscious home cooking has long been a staple. Whether it was stretching meat during the lean years of the Great Depression or learning to cook creatively with wartime rations, Canadian families have long relied on hearty, filling meals made from simple pantry staples.
Vegetarianism, while not historically the norm, has had deep roots in budget-friendly cooking. Especially when meat wasn’t always affordable due to rising costs. Ingredients such as dried lentils, beans, cabbage, carrots, and preserved tomatoes can be used in numerous comfort dishes that have been passed down through generations.
By the 1970s, as vegetarianism gained popularity along with environmental and wellness movements, many Canadian home cooks began incorporating meatless meals into their weekly routines.
Recipes like vegetarian lasagna, lentil stew, and meatless cabbage rolls became regular features on home meal plans when looking to feed a hungry family without breaking the bank.
Today, with grocery prices on the rise again, these old-school approaches feel more relevant than ever. This red lentil lasagna is part of that lineage—deeply comforting, affordable, and nourishing, made from ingredients many Canadians already keep on hand.
How to Make This Vegetarian Lasagna with Red Lentils.
Begin by preheating the oven to 350°F.
To start this veggie lasagna, spread a thin layer of your favorite pasta sauce across the bottom of a 9×13-inch baking dish. This helps prevent sticking and ensures the bottom noodles cook evenly. Place a layer of oven-ready lasagna noodles over the sauce—three across lengthwise and one broken to fit the edges usually works well.
Next, spoon a thin layer of creamy ricotta cheese over the noodles. If you’re using cottage cheese as a substitute, be sure to reduce your added water slightly later on. Sprinkle some sliced mushrooms on top, then cover with more tomato sauce, making sure most of the noodles beneath are coated.
Repeat the layering process: noodles, sauce, then sprinkle the uncooked red lentils across the top. Add another light layer of pasta sauce to help the lentils absorb moisture as they cook. Continue building your layers by adding more noodles, then spreading another layer of ricotta, followed by shaved carrots, diced onions, and more sliced mushrooms. Top with another layer of noodles and the remaining tomato sauce, ensuring everything is well covered.
Finish the top with sliced green pepper rings, a generous handful of shredded mozzarella cheese, and your favorite dried herbs, such as black pepper or Italian seasoning. To help everything cook through—especially the lentils—pour water around the edge of the pan, letting it settle into the center of the pan so that the lower layers stay moist during baking.
Cover the lasagna tightly with foil and bake at 350°F for 40 to 60 minutes, adjusting the cooking time according to your oven’s temperature. You’re looking for a bubbly, hot dish with fully cooked noodles and softened lentils. If your oven runs cool, bake for a slightly longer time, closer to the whole hour, or increase the temperature to 375°F.
Once baked, remove the lasagna from the oven and let it rest for 5 to 10 minutes. This gives the layers time to set and makes it easier to slice. Serve warm with a simple salad or garlic bread for a satisfying, budget-friendly dinner the whole family will enjoy.
Note: If you like a crispy cheesy top with browned cheese bake under broil in the oven for 3-5 minutes.
Ingredients:
Note to my Canadian readers: You’re not alone if you’re sourcing these ingredients without relying on U.S.-based imports. Given our country’s current challenges, supporting Canadian-owned businesses and Canadian-made products matters more than ever. Every little bit helps keep our food systems strong, our neighbors employed, and our dollars in our communities.
You will now find more Canadian content on the blog as I continue to source Canadian food brands and products.
And to our American friends—we still love you! We always have and will. But when possible, we’re leaning toward local to keep our shelves stocked and our people supported.
Pasta sauce: Forms the flavorful base and coats the noodles and lentils as they bake. Use your favorite jarred or homemade version. Canadian Red makes a powerfully flavorful sauce using Canadian grown tomatoes. This tomato sauce is made by Highbury Corp in Southern, Ontario.
Water: Poured around the edges of the dish to help the noodles soften and the red lentils cook through.
Oven-ready lasagna noodles: Save time and effort—no boiling needed. These layers of noodles are dry and cook perfectly in the sauce’s moisture. Unico is my go to brand for oven-ready pasta’s.
Red lentils: Cook quickly and add heartiness and protein. They soften right in the lasagna without any soaking or pre-cooking. Looking for a quality brand of lentils and legumes? I recommend-Fieldstone organics.
Ricotta cheese: Adds creamy richness to each layer. Can be swapped with cottage cheese if preferred. Trestelle makes an excellent ricotta cheese.
Mushrooms: Add a savory, meaty texture to the lasagna without the need for meat. Belle Grove mushrooms are always firm and full of great umami.
Carrots: Shaved or grated, they add subtle sweetness and extra vegetable content.
Onion: Diced and layered in for aromatic flavor and depth once baked.
Green pepper rings: A simple, colorful topping that softens slightly during baking while holding their shape.
Mozzarella cheese: Melts into a bubbly, golden top layer that finishes the lasagna beautifully.
Italian seasoning and black pepper: Add flavor and seasoning to the top layer—just enough to bring the dish together.
Substitutions And Add-Ins For This Veggie Lasagna Recipe.
Ricotta cheese: Swap with cottage cheese for a milder flavor and softer texture.
Shaved carrots: Use grated carrot if that’s what you have on hand.
Red lentils: Substitute with canned lentils, but reduce the water since they’re already cooked.
Green pepper rings: Replace with red, yellow, or orange peppers for a sweeter flavor.
White mushrooms: Use cremini or portobello for a deeper, earthier taste.
Oven-ready noodles: Regular lasagna noodles can be used if you boil them first. Just be sure to reduce the water content.
Mozzarella cheese: Substitute with a blend of mozzarella and cheddar or any melty cheese you prefer.
Pasta sauce: Any tomato-based sauce will work, including homemade or marinara.
Onion: Use shallots or green onion for a slightly different flavor profile.
Water: Reduce or omit if using canned lentils or very watery vegetables.
Expert Tips, Serving & Storing Suggestions For This No Boil Lasagna Noodle Recipe.
Tip #1: Don’t Cook Lentils—they go in dry so they can absorb flavor and liquid during the cooking time.
Tip #2:Spread Ingredients Evenly— to ensure each bite has flavor and moisture which is essential when using oven-ready noodles.
Tip #3: Rest Lasagna— after baking to help it slice cleanly, about 5 to 10 minutes does the trick.
This veggie lasagna is hearty enough to stand on its own, but we love it with a crisp green salad and warm garlic bread on the side. It’s a budget-friendly meal that satisfies both vegetarians and meat lovers alike, making it perfect for the whole family. Serve it straight from the baking dish at the table for a no-fuss presentation.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat individual slices in the microwave or warm the whole dish in a 350°F oven, covered, until heated through. Freezing is possible, although the noodles may soften slightly once thawed and reheated.
This vegetarian lasagna with red lentils is a comforting dish made affordable. It’s easy to prep, family-approved, and makes a big enough pan to feed everyone twice. If you make it, let us know how it turned out in the comments—we love hearing how recipes get customized in your kitchen!
Vegetarian Lasagna With Red Lentils
Equipment
- 9 by 13 Casserole Dish
- measuring cup
- spoon
- Peeler or grater
- knife
- Cutting board
- Aluminum Foil
Ingredients
- 5½ Cups Pasta Sauce Jarred or homemade, any variety (2 Jars)
- 2¾ Cups Water
- 1 Box Oven Ready Lasagna You may want a few more noodles to do more layers
- 2 Small Carrots Shaved with the veggie peeler to create thin strips, alternatively you can use grated carrot
- 6 Lrg White Mushrooms Sliced
- 1 Small Onion Diced
- 1 Cup Red Lentils Uncooked
- 1 med Green Pepper Sliced in Rings
- 2 Cups Ricotta Cheese You may not use all of it but you can if you wish
- 2 Cups Mozzarella Cheese Shredded
- 1 Tsp Black pepper
- 1 Tsp Italian seasoning
Instructions
- Preheat oven to 350°F.
- In the bottom of the 9 by 13 pan adding a thin layer of pasta sauce.5½ Cups Pasta Sauce
- Add a layer of dry lasagna noodles.1 Box Oven Ready Lasagna
- Spread a layer of ricotta over the noodles.2 Cups Ricotta Cheese
- Sprinkle a few of the sliced mushrooms on.6 Lrg White Mushrooms
- Add a layer of sauce to cover.5½ Cups Pasta Sauce
- Repeat layering: noodles → sauce → red lentils → more sauce.5½ Cups Pasta Sauce, 1 Box Oven Ready Lasagna, 1 Cup Red Lentils
- Continue layering with more noodles, ricotta, shaved carrots, mushrooms, and diced onion.1 Box Oven Ready Lasagna, 2 Small Carrots, 1 Small Onion, 2 Cups Ricotta Cheese, 6 Lrg White Mushrooms
- Top with another layer of noodles, followed by the remaining sauce.1 Box Oven Ready Lasagna, 5½ Cups Pasta Sauce
- Lay pepper rings on top, then finish with shredded mozzarella and seasoning.1 med Green Pepper, 2 Cups Mozzarella Cheese, 1 Tsp Black pepper, 1 Tsp Italian seasoning
- Carefully pour water around the edge of the pan to help cook the noodles and lentils.2¾ Cups Water
- Cover tightly with foil and bake 40–60 minutes until noodles and lentils are soft.
- Let rest 5 minutes before slicing and serving.
Notes
Amber’s Tips For A Delicious Red Lentil Lasagna
- Let it Rest: Don’t skip the resting period after baking — it helps everything set and makes for easier slicing.
- Adjust for Cottage Cheese: If subbing in cottage cheese, reduce the added water slightly to avoid a runny lasagna.
- Don’t Overfill the Pan: Leave a bit of space at the top to avoid bubbling over — lasagna grows as it cooks.
- Use Canned Lentils in a Pinch: Already-cooked lentils work too. Just skip most of the added water and shorten baking time slightly.
- Broil to Finish: If you want browned cheese topping-remove the foil, bake under broiler for a few minutes for that golden cheesy top everyone loves.
- Make-Ahead Magic: Assemble earlier in the day, cover, and refrigerate. Bake when ready to eat — just extend cooking time by ~10 minutes if chilled.
Nutrition
