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Lasagna with Kale and Red Lentil Tomato Sauce

Hearty veggie-packed lasagna. Makes 6 servings.

From The How Not to Age Cookbook

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

Instructions

  1. In a pot of boiling water, cook the lentils until soft, about 20 minutes for whole lentils or about 7 minutes for split lentils.
  2. Drain and return to the pot.
  3. Stir in the marinara sauce and simmer over low heat for about 5 minutes to incorporate the flavors.
  4. Set aside.
  5. Steam the cauliflower in a metal steamer basket over an inch (2.5cm) or so of boiling water in a covered saucepan or pot until soft, about 5 to 7 minutes, then transfer to a food processor.
  6. Add the beans and pulse until finely chopped.
  7. Add the next ten ingredients.
  8. Process until well combined.
  9. Set aside.
  10. Lightly steam the kale in a metal steamer basket over an inch (2.5cm) or so of boiling water in a covered saucepan or pot until just tender, about 3 minutes.
  11. Set aside.
  12. Cook the lasagna noodles according to the package directions.
  13. Drain and set aside.
  14. Preheat the oven to 350°F (175°C).
  15. Spread 1 cup (235ml) of the sauce on the bottom of a 9 x 13-inch (23 x 33-cm) baking dish.
  16. Top the sauce with a layer of noodles, then cover with half of the cauliflower and white bean filling.
  17. Top with more sauce and a layer of kale.
  18. Repeat the layering process with the remaining ingredients, ending with a layer of noodles topped with sauce.
  19. Sprinkle with the Nutty Parm 2.0 (if using).
  20. Cover tightly and bake for 30 minutes, or until hot and bubbly.
  21. Remove from the oven, uncover, and let it stand for 10 minutes before cutting.
  22. Serve hot.

Active Compounds

Nutrients and bioactive compounds delivered by this recipe's ingredients.

  • Quercetin
    From: Kale
  • Lutein
    From: Kale
  • Zeaxanthin
    From: Kale
  • Fisetin
    From: Kale
  • Vitamin K1
    From: Kale
  • Vitamin C
    From: Kale
  • Selenium
    From: Kale
  • Folate
    From: Kale
  • Isothiocyanates
    From: Kale
  • Indole-3-Carbinol
    From: Kale

May Support

Health conditions and aging processes this recipe's compounds may influence, based on the source research.

  • Aging
    Reduces risk of · via Red Lentils
  • High cholesterol
    Reduces risk of · via Kale
  • Kidney Cancer
    Reduces risk of · via Kale
  • High blood pressure
    Improves · via Quercetin
  • Heart disease
    Reduces risk of · via Quercetin
  • Cognitive decline
    Protects against · via Quercetin
  • Cellular senescence
    Protects against · via Quercetin
  • Cardiovascular Disease
    Reduces risk of · via Quercetin
  • Age-Related Macular Degeneration
    Protects against · via Lutein
  • Cataracts
    Reduces risk of · via Lutein
  • Premature Death
    Reduces risk of · via Vitamin K1
  • Hip Fracture
    Protects against · via Vitamin C
  • Upper Respiratory Tract Infection
    Improves · via Vitamin C
  • Wrinkles
    Improves · via Vitamin C
  • Varicose Veins
    Protects against · via Vitamin C
  • Common cold
    Protects against · via Vitamin C
  • Skin Aging
    Protects against · via Vitamin C
  • Cancer
    Protects against · via Vitamin C
  • Adrenal Burnout
    Addresses · via Vitamin C
  • Alzheimer's disease
    Protects against · via Selenium
  • Androgenetic Alopecia
    Addresses · via Selenium
  • Age-Related Hearing Loss
    Protects against · via Folate
  • Depression
    Reduces risk of · via Folate
  • Neurodegenerative Disease
    Protects against · via Folate
  • Breast cancer
    Protects against · via Isothiocyanates

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