Lasagna with Kale and Red Lentil Tomato Sauce

Name: Lasagna with Kale and Red Lentil Tomato Sauce
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: Italian
Ingredients: red lentils; marinara sauce; cauliflower florets; cannellini beans; nutritional yeast; parsley; lemon juice; white miso paste; oregano; basil; garlic powder; onion powder; fennel seeds; red pepper flakes; pippali; kale; whole-grain lasagna noodles; Nutty Parm 2.0

A layered lasagna where red lentils simmered into marinara stand in for meat, and a cauliflower-and-cannellini-bean puree replaces ricotta, layered with steamed kale and whole-grain noodles. A vegetable-packed, legume-rich take on the Italian classic.

From The How Not to Age Cookbook

Lasagna with Kale and Red Lentil Tomato Sauce

Prep: 30 min
Cook: 1 h
Total: 1 h 40 min
Yield: 6 servings
Category: Main Course
Cuisine: Italian

Nutrition (estimated)

per 1 large slice (1/6 of pan)

Calories: 430 kcal
Protein: 22 g
Fat: 4 g
Carbs: 80 g
Fiber: 14 g
Sugar: 13 g
Sodium: 320 mg

Ingredients

red lentils
marinara sauce
cauliflower florets
cannellini beans
nutritional yeast
parsley
lemon juice
white miso paste
oregano
basil
garlic powder
onion powder
fennel seeds
red pepper flakes
pippali
kale
whole-grain lasagna noodles
Nutty Parm 2.0

Red Lentils Kale Cannellini Beans

Instructions

Cook lentils until soft (~20 min whole, ~7 min split); drain.
Stir in marinara and simmer 5 min.
Steam cauliflower 5–7 min; pulse in food processor with beans, then add next 10 ingredients and process until combined.
Lightly steam kale ~3 min. Cook lasagna noodles per package.
Layer in a 9×13 dish: sauce, noodles, half the cauliflower filling, more sauce, kale. Repeat, ending with noodles and sauce.
Top with Nutty Parm 2.0. Cover and bake at 350°F 30 min. Rest 10 min before cutting.