LENTIL LASAGNA & ASPARAGUS

Name: LENTIL LASAGNA &amp; ASPARAGUS
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 jar (28 oz) pasta sauce (or make Marinara Sauce); 1 – 1/2 cups cooked lentils or 1 can (15 oz) lentils, drained and rinsed; 2 cups vegan ricotta (Cashew Ricotta Cheese or Tofu Ricotta); 1 lb. asparagus, ends trimmed; 12 whole-grain lasagna noodles

5.0

(1)

simple-veganista.com

Your recipes

Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 8

Author : Julie | The Simple Veganista

Ingredients

Remove All · Remove Spices · Remove Staples

1 jar (28 oz) pasta sauce (or make Marinara Sauce)1 – 1/2 cups cooked lentils or 1 can (15 oz) lentils, drained and rinsed2 cups vegan ricotta (Cashew Ricotta Cheese or Tofu Ricotta)1 lb. asparagus, ends trimmed12 whole-grain lasagna noodles

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Cashew Ricotta: Make your cashew cheese ahead of time and keep in the fridge. If you’re in a pinch you could just as easily prepare it while the noodles are cooking.

Step 2

Preheat oven to 400 degrees.

Step 3

Noodles: Cook your noodles, al dente, and set aside.

Step 4

Layer: In the bottom of an 8×11 baking dish, add 1/2 cup of pasta sauce, then 3 noodles, 1/2 of the ricotta cheese, 1/2 of the lentils, and repeat with the noodles, sauce, cheese, beans, noodles, and sauce.

Step 5

Top with asparagus, coating them lightly with some extra virgin olive oil and balsamic vinegar. Top with a few twists of sea salt and cracked pepper.

Step 6

Bake for 20 – 25 minutes, until asparagus is slightly tender.

Step 7

Serve with artisan bread on the side to wipe up any remaining sauce.

Step 8

Store: If you manage to have any leftovers, store in airtight container in refrigerator for up to 5 – 6 days.