Lentil Zucchini Lasagna – Lentils.org

Lentil Zucchini Lasagna

  By MarieAsselin      

August 1, 2017

.0 0
  • Prep: 10 Minutes
  • Cook: 20 Minutes
  • 10 Minutes

    20 Minutes

    30 Minutes

  • Yields: 6
Full-screen

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

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

00:00

Nutrition Facts

Serving Size1 slice
Calories350
Sodium770 mg
Potassium530 mg
Protein20 g
Cholesterol0 mg
Sugar3 g
Total Fat21 g
Saturated Fat2.5 g
Total Carbohydrates26 g
Dietary Fiber9 g