Wholesome Vegan Lentil, Mushroom & Kale Lasagna

THE FULL HELPING
14Ingredients
75Minutes
480Calories

Ingredients

US|METRIC
  • 1 tablespoon olive oil (substitute a few tablespoons water or broth)
  • 1 yellow onion (or white, chopped)
  • 3 cloves garlic (minced)
  • 8 ounces baby bella (chopped button, or portobello mushrooms, about 1 1/2 cups)
  • 28 ounces diced tomatoes
  • 15 ounces tomato sauce (or 2 8-ounce cans, no salt added if you can find it, if not, you can reduce the salt in the recipe)
  • 1 tablespoon Italian seasoning (or 2 teaspoons dried oregano and 1 teaspoon dried thyme)
  • 1/2 teaspoon salt (1/4 teaspoon if you can't find no-salt-added tomato sauce)
  • 1 cup red lentils
  • 1 cup water
  • freshly ground black pepper (to taste)
  • 1 bunch lacinato kale (tough stems removed, washed and chopped, substitute curly kale)
  • 12 lasagna noodles (about 1 10-ounce box, though you may not use all of it—any kind of lasagna noodle you like)
  • 1 1/2 cups mozzarella cheese (shredded vegan, optional—see note)
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    NutritionView More

    480Calories
    Sodium43% DV1020mg
    Fat25% DV16g
    Protein55% DV28g
    Carbs20% DV59g
    Fiber88% DV22g
    Calories480Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol35mg12%
    Sodium1020mg43%
    Potassium1610mg46%
    Protein28g55%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate59g20%
    Dietary Fiber22g88%
    Sugars19g38%
    Vitamin A60%
    Vitamin C50%
    Calcium30%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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