This spin on lasagna is easy, packed with veggies, and a great use for leftover pasta. The creamy ricotta filling is amped up with zucchini, spinach, and mushrooms, and the lentils in the tomato sauce are a great source of plant-based protein.
*I find this amount of tomato sauce works for me, but feel free to add more or less.
**Keep in mind mozzarella tends to melt better than parmesan, but either work!
For Gluten Free: Use gluten free pasta
For Vegan: Make a pasta bake – remove cheese, mix veggies into tomato lentil sauce, and bake for ~45 mins. Add some finely chopped cashews for serving to add some crunch. Feel free to experiment with cheese substitutes (you will need the additional 10-15 additional mins for browning) – they may not melt the same as real cheese, but can add another dimension to your vegan dish!
Keywords: vegetarian lentil lasagna bake