Marie Asselin

Recipe by

Marie Asselin

View All

Lentil Zucchini Lasagna

Prep Time: 10 Minutes

Total time: 30 Minutes

Servings: 6

Marie Asselin

Recipe by

Marie Asselin

View All

Ingredients

Directions

Nutrition

Ingredients

    2 cups (500 mL) store-bought or homemade tomato sauce

    2 cups (500 mL) cooked green lentils

    1 (300 g/10 oz) package silky tofu

    1/2 cup (125 mL) chopped walnuts

    1/4 cup (60 mL) prepared pesto

    1/4 cup (60 mL) nutritional yeast, or grated Parmesan cheese

    1/2 tsp (2 mL) salt

    to taste, pepper

    3-4 zucchini sliced thinly lengthwise

    1/2 cup (125 mL) shredded mozzarella or vegan cheese


Directions

  1. Preheat oven to 425°F (210°C). Lightly oil an 8x8-in (20x20 cm) baking dish.
  2. In a bowl, combine tomato sauce and lentils. Set aside.
  3. In a food processor or a blender, combine tofu, walnuts, pesto, and nutritional yeast or parmesan cheese until smooth. Season with salt and pepper. Set aside.
  4. Spoon a third of the lentil mixture over the bottom of the prepared baking dish. Cover with zucchini slices. Top with half of the tofu mixture. Cover with zucchini slices. Repeat layers, ending with a lentil layer. Sprinkle with shredded cheese.
  5. Bake for 20-25 minutes, or until lasagna is golden and bubbly. Let rest 15 minutes before serving.

Recipe by Marie Asselin: Marie Asselin is a food writer, stylist, and recipe developer living in Québec City. She is also the author of culinary blog, FoodNouveau.com. Her first cookbook, featuring savoury and sweet citrus fruit recipes, will be published by Gibbs Smith in spring 2018. www.foodnouveau.com


Nutritional Information

  • Serving Size: 1 slice
  • Per serving:
  • Calories 350
  • Total Fat 21 g
  • Saturated Fat 2.5 g
  • Cholesterol 0 mg
  • Carbohydrates 26 g
  • Dietary Fibre 9 g
  • Sugar 3 g
  • Protein 20 g
  • Sodium 770 mg
  • Potassium 530 mg
  • Folate 150 mcg