Best Vegan Lentil & Zucchini Lasagna

This vegan lentil and zucchini lasagna is packed with flavor and nutrients. Layers of hearty lentils, savory zucchini, and creamy vegan ricotta cheese make for a satisfying and delicious meal. It's perfect for feeding a crowd or meal prepping for the week ahead.

Ingredients:

• 1 cup dried green lentils, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 medium zucchinis, thinly sliced lengthwise
• 1 jar 24 ounces marinara sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Lasagna noodles, cooked according to package instructions
• 2 cups vegan ricotta cheese
• 1 cup vegan mozzarella cheese, shredded
• Fresh basil leaves, for garnish

Instructions:

Put lentils and vegetable broth in a medium saucepan

Bring to a boil, then lower the heat and let it cook for 20 to 25 minutes, until the lentils are soft and the liquid is gone

Put away

Warm the oven up to 190C 375F

Warm up the olive oil in a big pan over medium-low heat

Put in the minced garlic and diced onion

Saut for about 5 minutes, until the onion is soft

Slice the zucchini and add it to the pan

Cook for three to four minutes, or until it's soft

Add pepper, salt, dried oregano, and dried basil to taste

Add a little marinara sauce to the bottom of a 9x13-inch baking dish

Put a layer of cooked lasagna noodles on top of the sauce

Put half of the lentil mixture on top of the noodles, then half of the zucchini mixture

Put half of the vegan ricotta cheese on top of the zucchini

Add more layers with the rest of the ingredients, ending with a sauce made of marinara

Cover the top layer with a thin layer of vegan mozzarella cheese

Put foil over the baking dish and bake for 30 minutes

After that, take off the foil and bake for another 10 to 15 minutes, or until the cheese is melted and bubbly

Wait a few minutes before cutting the lasagna

Before serving, sprinkle with fresh basil leaves