This wheat-free vegan lasagna uses lentil or chickpea noodles, veggie sausage, spinach, tomato sauce, cheese sauce, and breadcrumbs. It is high in plant-based protein and suited to family meals, sharing, or leftovers.
Ingredients
- 8 ounces lentil or chickpea lasagna noodles (about 270 grams)
- 5 cups tomato sauce divided
- 4 cups cheese sauce divided
- 8 ounces fresh baby spinach
- 4 cups veggie sausage ground
- 2 cups wheat-free breadcrumbs
Instructions
- Preheat the oven to 375°F.
- Prepare the lasagna noodles by boiling them until al dente; they will finish cooking while the lasagna bakes. If you’re using oven-ready noodles, you can skip this step.
- Begin by pouring 11/2 cups of tomato sauce on the bottom of a 13 x 9-inch pan. Next, add a layer of noodles.
- Add 2 cups of tomato sauce on top of the noodles and another layer of noodles on top of the sauce.
- Add half the cheese sauce and top with the spinach. Add another layer of noodles.
- Add the layer of Veggie Sausage Ground and top it with another layer of noodles.
- Finally, add the remaining 1½ cups of tomato sauce. Cover and bake for 30 to 35 minutes.
- Remove from the oven. Add the remaining cheese sauce and top with breadcrumbs. Bake uncovered for another 10 minutes or until the breadcrumbs are golden brown.
- Allow the lasagna to cool and set for at least 20 minutes before serving.