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–+ servings
A slice of lasagna on a plate.

Vegetarian Lasagna With Red Lentils

Amber Bondar
This hearty vegetarian lasagna uses uncooked red lentils, layers of ricotta or cottage cheese, shaved carrots, and mushrooms to build a satisfying, meatless main dish. The no-boil noodles absorb sauce and moisture as they bake, making it the perfect budget-friendly dinner that feeds a crowd.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American, Canadian
Servings 8 people
Calories 438 kcal

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

Calories: 438kcalCarbohydrates: 52gProtein: 26gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 64mgSodium: 1354mgPotassium: 974mgFiber: 11gSugar: 9gVitamin A: 3333IUVitamin C: 26mgCalcium: 375mgIron: 4mg
Keyword dinner, lasagna, pasta dinner, vegetarian
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