Glutenfree Lentil Mushroom Pesto Lasagna <3

Over my vacation I went to a family dinner and due to my lifestyle decision to be gluten free, I looked at this beautiful home made lasagna being shared up with the family and on the side enjoyed my simple gluten free pasta and chickpea Italian pasta bowl that I whipped together. It was basic.

Upon returning, I knew that I had the gluten free lasagna sheets in my freezer, as well as lentils and stopped by the WestBees supermarket and picked up some mushrooms,kale, garlic, zucchini, tomatoes as those were the nutrients that my body was calling me towards.

I next stopped at the gourmet store just down the road called Blooms which also sells my favourite bottled pesto by del mano. I decided on Pesto Lentil veggie lasagna and I was so excited !

Ingredients 

This recipe makes about 5 servings

1 medium zucchini peeled in long sheets

1 cup of lentils boiled plain with an organic beef bouillon cube

2 large tomatos diced

2 red onion diced

8 cloves of garlic chopped

1 head kale chopped finely

12 NNova Rice noodle lasagna sheets

3/4 jar Del mano Pesto

1 box baby bella mushrooms chopped

2 Tbs coconut oil

1 Tbs olive oil

1 Tbs dried parsley

1 Tbs dried italian seasoning

1 Tbs dried basil

2 Tbs chopped fresh shadow beni

1/2 Cup water

2 Celifibr Beef Bouillon cubes

1/2 – 3/4 Cup Parmesan Cheese

1 Tbs cider vinegar

Making the tomato sauce

Add 1 cup raw baby lentils to pot and boil until soft (approx 35 mintues or so). You can pre soak lentils before for also.

Boil pasta according to directions on box.

Boil the kettle. When this is boiled pull out a mug and set aside 3/4 cup of water with 1 boillon cube.

In a saucepan heat up 2 TBS coconut oil and pour in the garlic and sautee on med high heat for about 6 minutes. Add the diced onions for another 3 minutes. Add the mushrooms and tomatos and allow to sautee and soak up the flavours. Next add the mug with the dissolved cube with boiling water and pour into veggie mix. Season with the herbs, black pepper & allow to simmer down until thickening. Add lentils and mix it up some more.

Layer Up

In a baking dish, drizzle a little oil and spread around.

First layer of the lasagna should include the pasta, then zucchini strips. Then add a sprinkle of parmesan cheese, layer of lentil veggie mix.Next layer of pasta with pesto then cheese then veggie mix. Last layer parmesan, lentils, pasta with pesto and crushed garlic on top with parmesan cheese lightly sprinkled.

Bake

350 for 25 minutes with foil on top covered. Remove foil and broil for 10 more minutes.

Serve up and enjoy your vegetarian lasagna packed with nutrient dense plant protein!

This year is all about food sharing dishes and this was enjoyed between myself, moms and bestie SJ. The feedback was exceptional from the french fine dining foodie and the meat mouth.

Bringing health to groups is one of my loves most certainly and there is nothing like sharing a meal in an awesome environment with awesome people.

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