SIMPLE VEGETARIAN LASAGNA
For anyone wanting to do ZERO work to get the classic Italian lasagna taste & satisfaction – this One skillet, NO boiling noodle, Veggie-filled, and OH-SO Cheeeesy lasagna recipe by the amazing and ever-so-talenteD Half Baked Harvest is for you! For those of you who are vegan and/or gluten-free just replace the Cheese with any vegan cheeses of your choice! I also make half (my half) of the skillet noodle-free sometimes using sliced zucchini!
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SIMPLE VEGETARIAN LASAGNA
For anyone wanting to do ZERO work to get the classic Italian lasagna taste & satisfaction – this One skillet, NO boiling noodle, Veggie-filled, and OH-SO Cheeeesy lasagna recipe by the amazing and ever-so-talenteD Half Baked Harvest is for you! For those of you who are vegan and/or gluten-free just replace the Cheese with any vegan cheeses of your choice! I also make half (my half) of the skillet noodle-free sometimes using sliced zucchini!
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| Servings | Prep Time |
| 6people | 10minutes |
| Cook Time | Passive Time |
| 25minutes | 35minutes |
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Ingredients
- 2tablespoons extra virgin olive oil
- 1zucchini chopped*or more if you would prefer to use all zucchini instead of noodles.
- 8ounces button mushroomsde-stemmed and finely chopped
- 1 red pepperseeded and chopped
- 2cloves garlicminced
- 125 ounce jar of your favourite garlic or roasted tomatoe sauce(I like to use Neal Brothers Organic Tomato Basil Pasta Sauce)
- 1cup canned full-fat coconut milk(I like to use Cha’s Premium Organic Coconut Milk)
- pinch of crushed red pepper flakes
- 1/2cup oil-packed sundried tomato’soil drained
- 1/2cup rinsed green lentils
- 6 ounces no boil lasagna noodles(I like to use Tinkyada Organic Brown Rice Lasagna)
- 2cups fresh basil leaves
- mozzarella cheesefinely grated, to your liking
- provoloneshredded, to your liking
- 1/3cup Parmesan cheesegrated
Instructions
- Preheat the oven to 375 degrees F. Heat a large, high-side skillet or dutch oven over medium heat. Add a drizzle of olive oil. Once hot, add the zucchini, mushroom and red pepper. *If substituting noodles with zucchini make sure to add it all here* Season with salt + pepper. Cook 3 minutes or until just lightly caramelized. Add the garlic and cook another minute. Stir in the tomato pasta sauce, coconut milk and a pinch of crushed red pepper flakes. Stir in the oil-drained sun-dried tomatoes, lentils + 1/4 cup water. Break each lasagna noodle into 2-3 pieces and stir them into the sauce, making sure most of them are submerged. Cook until the noodles are al dente and the lentils are soft, about 15 minutes. If the sauce seems like it is getting too thick, add water to thin.
- Stir in the spinach + basil until they have wilted down into the sauce. Remove from the heat and add the mozzarella, provolone and parmesan.
- Place the skillet on a large baking sheet. Place in the oven and bake for 10 minutes or until the cheese has melted and is bubbly. Remove and let sit 5 minutes. Serve with fresh parmesan and some fresh sourdough bread if you wish. Enjoy!
Recipe Notes
RECIPE ADAPTED BY HALF BAKED HARVEST