Who doesn’t love a good lasagna? Traditionally, lasagna is made with ground beef, but because many are choosing a more plant-based way of eating these days, I thought it would be great to make this recipe for those of you looking for a fun, easy and meat-free way to enjoy a classic dish!
SERVES 8 | TAKES 35 MINS
INGREDIENTS
- 1 box green lentil lasagna shells
- 1 can organic tomato basil sauce
- 1 package of vegetarian ground
- 2 cups mozzarella cheese, or vegan alternative
- 1 Tbsp dried oregano
- 2 large handfuls of spinach (optional)
DIRECTIONS
- Preheat the oven to 400°F. Pour three Tbsps of the tomato sauce onto the base of a 9×11 Pyrex dish.
- Next, cook the lasagna noodles as directed on the box. Drain from the water once fully cooked and lay each noodle sheet flat on the countertop to cool.
- Meanwhile, cook the vegetarian ground as directed on the package. For added nutritional value, sometimes, I add two large handfuls of spinach to the veggie ground. This is optional.
- Once the ground is cooked, place one Tbsp of tomato sauce onto one lasagna noodle, then two Tbsps of vegetarian ground, and then finish with the cheese of your choice. Roll carefully and place into the dish. Continue with the others until they are all complete.
- Once finished, pour tomato sauce all over each roll-up, and then finish by sprinkling some cheese over top. Last, sprinkle the oregano all over the rolls and place into the oven for 15–18 minutes.
