4 ratings

· 1hr 15min · Vegetarian · 8 servings

This easy vegetarian lasagna combines a rich and satisfying lentil ragù with creamy white sauce and tender layers of lasagna sheets. The recipe is ready in about an hour and is designed for those who don’t want to spend the whole day in the kitchen but still want an authentic homecooked lasagna dish.

The Plant Based School

Ingredients

Produce

• 10 Basil, fresh

• 2 Bay leaves

• 1 Celery, rib

• 3 cloves Garlic

• 1 cup Lentils, dried green or brown

• 8 oz Mushrooms

• 1 Onion, medium

• 1/2 tsp Rosemary

Canned Goods

• 2 tbsp Tomato paste

• 24 oz Tomato puree

• 4 cups Vegetable broth

Condiments

• 3 tbsp Balsamic vinegar

Pasta & Grains

• 11 oz No-boil lasagna noodles

Baking & Spices

• 2/3 cups All-purpose flour

• 1/8 tsp Black pepper

• 2 Black pepper, twists

• 1 pinch Nutmeg, grated

• 1 1/2 tsp Salt

Oils & Vinegars

• 2 tbsp Olive oil, extra virgin

Dairy

• 7 tbsp Butter

• 4 cups Milk

• 2 cups Parmesan cheese, grated

Comments

theplantbasedschool.com

Vegetarian Lasagna (lentil bolognese)