Description
A hearty and healthy twist on traditional lasagna featuring crispy lentils, sautéed mushrooms, and creamy coconut milk all made in one skillet.
Ingredients
Scale
- For the Crispy Lentils:
- 3/4 cup cooked brown lentils (or canned, drained)
- 2 teaspoons oil (olive or avocado)
- 1 teaspoon soy sauce (or tamari)
- 1 teaspoon maple syrup
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- For the Lasagna:
- 1/2 cup chopped onion
- 3 to 4 ounces sliced mushrooms (shiitake or button)
- 1/2 teaspoon salt (divided)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 teaspoons Italian herbs (oregano, basil, etc.)
- 1 tablespoon all-purpose flour (gluten-free if needed)
- 1 tablespoon soy sauce (or tamari)
- 1 tablespoon balsamic vinegar
- 1 cup water (or veggie broth)
- 15 ounce can full-fat coconut milk
- 1 tablespoon nutritional yeast
- 7 no-boil lasagna sheets (or 5 regular sheets, broken up)
- 1/2 teaspoon crushed red pepper flakes
- 3 tablespoons vegan parmesan (store-bought or homemade)
- 1/2 cup frozen spinach (thawed and drained)
- More vegan parmesan for topping
- Fresh herbs (basil or oregano) to finish
- Black pepper to taste
Instructions
- Make the Crispy Lentils: Heat 2 teaspoons of oil in a pan over medium heat, add cooked lentils, soy sauce, maple syrup, onion powder, garlic powder, and smoked paprika. Sauté for 5-7 minutes until crispy.
- Prepare the Base: In the same skillet, add 1 teaspoon of oil, chopped onion, and mushrooms. Cook until onions are translucent, about 5-6 minutes.
- Create the Sauce: Sprinkle flour over the mushroom mixture, cook for 1-2 minutes, then add soy sauce, balsamic vinegar, water or broth, coconut milk, nutritional yeast, remaining salt, Italian herbs, crushed red pepper flakes, and black pepper. Simmer for 5 minutes until thickened.
- Layer the Lasagna: Layer no-boil lasagna sheets on sauce, spread thawed spinach and top with crispy lentils. Add another layer of sauce and sprinkle with vegan parmesan.
- Bake & Enjoy: Cover and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Serve with fresh herbs on top.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Can be made ahead of time by preparing the sauce and lentils in advance.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 0mg
Keywords: lasagna, vegan lasagna, comfort food, skillet, lentils, easy recipes, healthy recipes
