Green Lentil Vegetable Lasagna for Two

Green Lentil Vegetable Lasagna for Two

Made with real, whole organic ingredients, this unique lasagna boasts vegan and vegetarian-friendly, gluten-free ingredients. Forget substitute; the no-boil Explore Cuisine Green Lentil Lasagna noodle will become your new home-cooked dinnertime favorite.

2
Servings
134
Calories Per Serving
Deliver Ingredients

Ingredients

  • 5 sheets green lentil lasagna – cooked 6 minutes, drained
  • 1 Japanese eggplant, sliced thin lengthwise
  • 2 zucchini, sliced thin lengthwise
  • 1 red bell pepper, sliced into oblongs
  • Olive oil
  • Salt and pepper
  • 2 Ounces Mozzarella, shredded
  • 1/2 Cup béchamel sauce

Directions

Preheat oven to 375 degrees F.

Lightly coat the vegetables with olive oil. Season with salt and pepper. Roast on a baking sheet until tender. Turn down the oven to 325 degrees F.

Brush a baking dish the approximate size of lasagna sheets with a small amount of olive oil. Place one sheet of lasagna on the bottom. Layer with vegetables, mozzarella, béchamel, and lasagna sheets. Repeat. Top with last lasagna sheet with béchamel. Bake at 325 degrees F until heated through.

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Nutritional Facts

Total Fat
7g
10%
Sugar
2g
2%
Saturated Fat
4g
17%
Cholesterol
21mg
7%
Carbohydrate, by difference
9g
7%
Protein
8g
17%
Vitamin A, RAE
78µg
11%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
206mg
21%
Choline, total
10mg
2%
Fiber, total dietary
1g
4%
Folate, total
18µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
14mg
4%
Niacin
1mg
7%
Phosphorus, P
170mg
24%
Selenium, Se
12µg
22%
Sodium, Na
332mg
22%
Water
52g
2%
Zinc, Zn
1mg
13%

Lentil Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Lentil Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.