Sheet Pan Lasagna
This vegan sheet pan lasagna recipe is a different way to enjoy all that cheesy pasta goodness—easier, quicker, and more crispy edges!
Ingredients
- 2 cups spinach chopped, 60g
- 2 tablespoons olive oil 30ml, plus extra for cooking the spinach
- 1 medium onion finely diced, 150g
- 2 celery stalks finely diced, 120g
- 3 garlic cloves minced, 10g
- 2 teaspoons dried oregano 2g
- 2 teaspoons dried basil 2g
- 2 cups cooked green lentils 1 cup dry, 320g (1 cup dry - 160g)
- 1 tablespoon balsamic vinegar 15ml
- Salt and pepper to taste
- 2 cups marinara sauce store-bought or homemade, 480ml
- 9 ounces lasagna sheets broken into pieces, 250g
- 1 ½ cups vegan ricotta cheese 375g
- 2 cups shredded vegan mozzarella cheese 200g
- ½ cup vegan Parmesan cheese 50g
Instructions
- Preheat your oven to 375°F (190°C). Oil a 12x17 sheet pan.
- In a large pan over medium heat, sauté the spinach with a drizzle of olive oil until the spinach wilts. Remove from the pan and let it cool.
Prepare the Lentil “Meat” Base:
- Heat 2 tablespoons of olive oil in the same pan over medium heat.
- Add the onion and celery, cooking until softened, about 5-7 minutes.
- Stir in garlic, oregano, and basil, cooking for 1 minute, until fragrant.
- Add the cooked lentils and balsamic vinegar, marinara sauce and stir to combine. Season with salt and pepper and simmer on low heat for 5 minutes to allow the flavours to meld.
- Bring a large pot of water to boil. Add 2 teaspoons of salt and cook pasta for 4 minutes, until slightly under-cooked, stirring to make sure it won't clump.
- Drain the cooked pasta and add to the prepared sauce along with 1 cup of mozzarella cheese.
- Mix ricotta cheese with the sautéed spinach and parmesan cheese.
- Spread the sauce and pasta layer on a baking sheet. Top with dollops of spinach and cheese mixture. Sprinkle the rest of the mozzarella cheese on top.
- Bake for 30 minutes, until bubbling and browned on top.
Video
Notes
- Refrigerator: Store leftover sheet pan lasagna in an airtight container in the refrigerator for 3-4 days.
- Freezer: Freeze leftovers in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat: For maximum crispiness, reheat in a 375ºF oven until the lasagna is warmed through. The microwave will also work, but it won’t be as crispy.
Nutrition
Calories: 498kcal | Carbohydrates: 69g | Protein: 21g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1280mg | Potassium: 780mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1594IU | Vitamin C: 12mg | Calcium: 112mg | Iron: 6mg