Easy Vegan Pesto Ricotta Lasagna
Hearty, high protein and delicious vegan lasagna. Only 10 ingredients! This will fill you up and make you feel good all at the same time. The bright flavors in the pesto ricotta add a perfect counter balance to the savory lentil pasta sauce. The flavors in this dish balance together perfectly, making a healthy, mouth watering meal.
Servings: 12
Calories: 298kcal
Ingredients
- 1.5 cups of dry lentils
- 16 lasagna noodles
- 1 jar of pasta sauce
Pesto Ricotta
- Handful of basil leaves
- 2 15 oz cans of cannellini beans - drained and rinsed
- 3 cloves of garlic
- 3 tablespoon nutritional yeast
- 1 teaspoon of salt
- 2 tablespoon olive oil
- Juice of 1 lemon
Instructions
- Pre-heat oven to 350 degrees.
- Rinse dry lentils and place in a saucepan. Cover with three cups of water. Bring to a boil and let simmer until softened. About 20 minutes. Once lentils are cooked, add two jars of pasta sauce to the lentils.
- WHILE THE LENTILS ARE COOKING cook your noodles as well. Once cooked, drain and rinse with cool water. Drizzle with olive oil or keep noodles in cool water to prevent sticking.
- In a blender or food processor, combine basil, olive oil, salt, lemon, nutritional yeast and garlic. Mix until roughly blended.
- Add in rinsed and drained cannellini beans in with the pesto mixture and lightly blend until mixed. Add a little water or unsweetened plant milk to thin out as needed.
- In a 9x13 inch baking dish, lightly cover the bottom of the dish with lentil sauce.
- Layer in this order until dish is full: noodles, pesto ricotta, noodles, sauce
- Top with sauce and sprinkle with nutritional yeast
- Cover with tin foil and bake at 350 degrees for 25 minutes
- Uncover and cook for 20 minutes
Nutrition
Calories: 298kcal | Carbohydrates: 52g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 536mg | Fiber: 11g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 4mg