Beth Warren Nutrition Blog

Lentil Lasagna

by Beth Warren February 9, 2018

I have to admit I love a good fake-out, especially when it’s a dish I thought would be a total fail. This protein and fiber filled lentil based noodle lasagna recipe was gobbled up. Luckily, the green color of the raw lentil noodle became more of a beige color or I’m not sure these would’ve gone over so well. Lentil pasta is filled with nutrients that help fuel the body. It gives us the delicious taste of pasta with more bang for your buck, and It's an easy way to stay on the right track. Check out below for the full recipe. 

Lentil Lasagna



1 15 oz can tomato sauce 
1 container part skim ricotta 
1 cup part skim mozzarella cheese
1 tsp garlic 
1 tsp salt

1 tsp oregano
1/2 tsp black pepper 


  1. Heat oven to 350 degrees. Mix ricotta cheese, garlic, salt, oregano, and pepper
  2. Spread 1 cup tomato sauce in uncreased rectangular pan. Top with 4 uncooked noodles. Spread ricotta cheese mixture over the noodles. Spread with 1 cup tomato sauce and top with 4 noodles; repeat with 1 cup tomato sauce and 4 noodles. Sprinkle with 1 cup mozzarella cheese. Spread with remaining tomato sauce.
  3. Cover and bake 30 minutes. Uncover and bake about 30 minutes longer. Sprinkle with additional mozzarella cheese if needed. Let cool 15 minutes before cutting. 
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