Red Lentil Lasagna
This Red Lentil Lasagna is a perfect dish to share with a friend who needs some extra comfort—a nourishing, hearty meal ideal for someone who's sick, just had a baby, or could use a thoughtful gesture. It’s also a great way to make the most of end-of-season veggies, letting you customize it with whatever produce you have on hand (just avoid strong flavors like beets or turnips). If you’re feeling creative, add your favorite veggies—if it sounds good, it’ll probably taste good. This dish freezes beautifully, so you can easily double the recipe—serve one now and keep one for later!
Ingredients
1 tablespoon olive oil
1 celery stalk, diced*
1 white onion, diced*
2 carrots, diced into half moons*
1 red bell pepper, diced*
2 garlic cloves, minced*
1 bay leaf
1 cup red lentils
1 tsp salt
1 tsp oregano or 2-3 sprigs fresh oregano
1 bunch of cooking greens (kale, chard, spinach)*
2 cups chopped tomatoes*
1½ cups vegetable or chicken stock*
1 box lasagna sheets
1⅓ cups cottage cheese
1 cup mozzarella, shredded
*These ingredients can be found at the Harrisonburg Farmers Market
Method
Preheat oven to 375°F.
Heat olive oil in a large skillet over medium heat. Sauté the celery, onion, carrots, and red bell pepper until softened, about 5-7 minutes.
Add garlic and bay leaf, cook for 1 more minute. Stir in red lentils, salt, and oregano. Taste and adjust seasonings.
Add tomatoes and stock, bring to a simmer. Cook for 20 minutes or until lentils are tender and sauce thickens. Add more liquid if the mixture is getting dry and the lentils aren’t finished cooking yet.
Stir in cooking greens until wilted.
Staring with the lentil mixture, layer lasagna sheets, lentils/veggies and cottage cheese in a 9x13 baking dish until all ingredients are used. End with cottage cheese and top with mozzarella.
You can cover and freeze the unbaked lasagna, or bake for 30-35 minutes or until bubbly and golden.
Let rest for 10 minutes before serving. Enjoy, or freeze for later!
