Vegan Lentil and Vegetable Lasagna

Gluten-free pasta, lentils, and a variety of vegetables are used to make this hearty and tasty vegan lasagna. Gluten-free or not, this dish is full of protein, fiber, and vitamins, so it's a healthy and filling meal for everyone.

Ingredients:

• 500g Eskal Gluten Free Pasta D'Oro Lasagne Corte
• 1 cup red lentils, rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 can 400g crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups spinach leaves
• 2 cups dairy-free cheese shreds
• 2 tablespoons olive oil
• 4 cups vegetable broth

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in the garlic and onion, and cook until the onion is clear

Put in the red bell pepper, carrots, and zucchini

Bring it to a boil

Add tomato paste, crushed tomatoes, dried oregano, basil, and thyme, along with salt and pepper

Put in the vegetable broth and raise the heat

After 20 to 25 minutes, the lentils should be soft and the sauce should be thick

Warm the oven up to 350F 182C

Put a little of the lentil and vegetable sauce in the bottom of a baking dish on top

Cover it with Eskal Gluten Free Pasta D'Oro Lasagne Corte

Put spinach leaves and dairy-free cheese shreds on top

Put one more layer of ingredients on top of the last one until all the ingredients are used up

Put foil over the baking dish and bake for 30 minutes

Take off the foil and bake for another 10 minutes, or until the cheese melts and starts to bubble

Allow it to cool a bit before serving

Cut the lentil and vegetable lasagna into pieces and serve them

Have fun!