Layered Cheesy Lasagna

A rich and hearty vegetarian lasagna featuring a savory lentil and tomato sauce, layered with plenty of creamy ricotta and melted mozzarella, served with garlic bread and a robust arugula salad.

• Prep: 45 min
• Cook: 1 hr
• Total: 1 hr 45 min
• Servings: 25
• Cuisine: Italian
• Difficulty: Medium
• Cost: $3.01/serving

Dietary

• Vegetarian
• Nut-Free
• Soy-Free
• High-Protein
• High-Fiber
• Kosher
• Halal
• Pescatarian

Tags

• crowd-pleaser
• comfort food
• savory
• rich
• bake
• special occasion

Ingredients

• 3 yellow onions (large, finely diced)
• 6 carrots (peeled, finely diced)
• 6 celery stalks (finely diced)
• 6 clove garlic (minced)
• 0.25 cup avocado oil
• 2 can crushed tomatoes
• 2 can tomato sauce
• 6 tablespoon tomato paste
• 2 tablespoon dried oregano
• 2 tablespoon dried basil
• 2 cup cooked brown lentils
• 4 cup vegetable broth
• 1 tablespoon sugar
• 1.5 teaspoon salt
• 1 teaspoon black pepper (freshly ground)
• 2 package lasagna noodles
• 48 ounce ricotta cheese
• 2 eggs (large, beaten)
• 0.5 cup Parmesan cheese (grated)
• 4 cup mozzarella cheese (shredded)
• 2 crusty breads (large loaves, sliced)
• 0.5 cup butter (melted)
• 4 teaspoon garlic powder
• 10 ounce arugula
• 1 cup roasted red peppers (drained, sliced)
• 0.5 cup balsamic vinegar
• 0.25 cup canola oil

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large pot or Dutch oven, heat 1/4 cup avocado oil over medium heat. Add 3 finely diced yellow onions, 6 finely diced carrots, and 6 finely diced celery stalks. Cook, stirring occasionally, for 8-10 minutes until softened.
3. Add 6 minced garlic cloves, 6 tablespoons tomato paste, 2 tablespoons dried oregano, and 2 tablespoons dried basil. Cook for 2 minutes, stirring constantly, until fragrant.
4. Stir in 2 (28 ounce) cans crushed tomatoes, 2 (15 ounce) cans tomato sauce, 2 cups cooked brown lentils, and 4 cups vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, stirring occasionally. Season with 1 tablespoon sugar, 1 1/2 teaspoons salt, and 1 teaspoon black pepper.
5. In a large bowl, combine 48 ounces ricotta cheese, 2 beaten large eggs, and 1/2 cup grated Parmesan cheese. Season lightly with salt and pepper.
6. Spread a thin layer of the lentil-tomato sauce on the bottom of three 9x13 inch baking dishes. Place a single layer of lasagna noodles over the sauce. Spread a third of the ricotta mixture over the noodles, then top with a third of the shredded mozzarella cheese and a third of the sauce. Repeat layers twice more, ending with a layer of noodles topped with sauce and a generous amount of mozzarella and Parmesan cheese.
7. Cover the baking dishes with aluminum foil and bake for 25 minutes. Remove foil and bake for another 25-30 minutes, or until the cheese is bubbly and golden brown. Let rest for 10 minutes before serving.
8. While lasagna bakes, prepare the garlic bread: Melt 1/2 cup butter and stir in 4 teaspoons garlic powder. Brush onto the sliced crusty bread. Bake alongside the lasagna for the last 10-15 minutes, or until golden brown.
9. For the salad, in a large bowl, combine 10 ounces fresh arugula and 1 cup sliced roasted red peppers. Whisk together 1/2 cup balsamic vinegar and 1/4 cup canola oil to make the dressing. Pour over the salad and toss gently just before serving.

Notes

Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave. This recipe is easily doubled or tripled to feed an even larger crowd.

Nutrition (per serving)

• Calories: 605
• Protein: 24.3 g
• Carbohydrates: 65.1 g
• Fat: 27.5 g
• Fiber: 8.7 g
• Sodium: 870 mg
• Saturated Fat: 14.5 g
• Sugar: 10.2 g
• Cholesterol: 75 mg