Name: Lentil Lasagna
Yield: Serves 6 to 8
Ingredients: 5 cups water; 1 cup black lentils; ½ tsp. fine sea salt; 2 Tbsp. extra-virgin olive oil; 1 large white or yellow onion, cut into ¼-inch dice; 2 celery stalks, cut into ¼-inch dice; 1 large carrot, trimmed, peeled, and cut into ¼-inch dice; One (28-oz.) can crushed tomatoes; 2 large red bell peppers, cored and finely chopped; 2 tsp. red pepper flakes, such as Aleppo, Maras, or Urfa; 1 tsp. garam masala; ½ tsp. ground turmeric; ½ tsp. ground black pepper; 2 Tbsp. all-purpose flour; 1 lb. dried lasagna sheets; 1½ cups shredded mozzarella; 1½ cups grated Parmesan

Lentil lasagna with one piece on a plate.

Photo by Nik Sharma

This lasagna skips the red sauce in favor of a spiced tomato-lentil mixture, generously layered with mozzarella and Parmesan between sheets of noodles. Black lentils hold their shape well, which is critical to the interplay of textures in this dish.

This recipe was excerpted from ‘Veg-table' by Nik Sharma, one of our top cookbooks of 2023. Buy the full book on Amazon.

What you’ll need

Black Lentils
$13 $12 At Amazon
Aleppo Pepper
$8 At Spicewalla
Garam Masala
$15 At Spicewalla

Cooks' Note

You can save yourself an extra step with no-boil lasagna sheets, which are thinner and partially cooked.

A common issue with lasagna making is how wet it ends up. To avoid this, thicken the sauce with a little flour and use low-moisture mozzarella.

Recipe notes

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