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Protein Packed Vegetarian Lasagna

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12


  • 1.5 cups of lentils dry
  • 2 cans of cannellini beans   rinsed and drained
  • 12 lasagne noodles
  • 2 jars of pasta sauce
  • 1 package of shredded mozzarella or provolone dairy-free cheese.

For the pesto ricotta cheese:

  • Handful of cashews
  • Handful of basil
  • 2 cloves of garlic
  • 1 TBL nutritional yeast optional
  • 1 tsp salt
  • 1 TBL olive oil
  • Juice of ½ lemon


  1. Pre-heat oven to 350 degrees.

  2. Rinse lentils and place in a saucepan. Cover with three cups of water. Bring to a boil and let simmer until softened. About 20 minutes. Once lentils are cooked, add two jars of pasta sauce to the lentils. Fresh parsley is great to add to the sauce as well. 

  3. While the lentils are cooking bring a large pot of water to boil. Once the water is boiling, add the lasagne noodles. Read the package to see how long to cook al dente. Drain pasta once finished cooking and rinse with cold water to stop pasta from overcooking. Drizzle with a little olive oil to prevent pasta from sticking or keep pasta in cool water. 

  4. In a blender or food processor, combine cashews, basil, olive oil, salt, lemon and garlic. Mix until roughly blended. Add rinsed and drained cannellini beans to the pesto mixture. Add ½ cup of water or unsweetened plant milk to thin out if needed. 

  5. Grab a 9x13 inch baking dish. Cover the bottom of the dish with lentil sauce. 

  6. Cover sauce with overlapping noodles. This will take about 3 or 4 noodles.

  7. Cover noodles with ricotta. Layer shredded cheese over the ricotta

  8. Add 4 noodles over ricotta layer. Cover noodles with sauce

  9. Add 4 noodles over sauce layer. Add the rest of the ricotta. Add shredded cheese over ricotta.

  10. Add one more layer of noodles. Top with sauce and then shredded cheese

  11. Cook covered with tin foil for 25 minutes

  12. Uncover and cook for 20 minutes