Three-Bean Veggie Lasagna with Roasted Red Pepper Sauce
A vibrant, plant-powered lasagna layered with creamy lentils, roasted peppers, and fresh spinach, baked to golden perfection with a hint of nutmeg. This italian-inspired pasta (vegetarian) ready in about 55 minutes blends sheets, no-boil lasagna noodles, cooked green lentils lentils, fresh spinach into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 sheets, no-boil lasagna noodles
- 1 cup cooked green lentils lentils
- 3 cups, fresh spinach
- 1 jar (12 oz), drained and chopped roasted red peppers
- 1 cup tomato sauce
- 1 cup ricotta cheese
- 1 cup, shredded mozzarella cheese
- 1 tbsp olive oil
- 2 cloves, minced garlic
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Lightly coat a 9x13-inch baking dish with 1 tbsp olive oil.
- Step 2: In a bowl, combine 1 cup ricotta cheese, 2 minced garlic cloves, 1/4 tsp nutmeg, 1/4 tsp salt, and 1/8 tsp black pepper. Mix until smooth.
- Step 3: Spread 1/2 cup tomato sauce evenly over the bottom of the prepared dish. Layer 4 lasagna noodles, then spread 1/3 of the lentil mixture, 1 cup spinach, 1/2 cup roasted red peppers, and 1/4 of the ricotta mixture over the noodles.
- Step 4: Repeat layers twice, ending with a final layer of noodles topped with remaining tomato sauce and 1 cup shredded mozzarella. Bake uncovered for 30 minutes until bubbly and golden on top, then let rest for 10 minutes before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Three-Bean Veggie Lasagna with Roasted Red Pepper Sauce take to make?
Total time is about 55 minutes (25 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Three-Bean Veggie Lasagna with Roasted Red Pepper Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Three-Bean Veggie Lasagna with Roasted Red Pepper Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Three-Bean Veggie Lasagna with Roasted Red Pepper Sauce for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Three-Bean Veggie Lasagna with Roasted Red Pepper Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Perfect pasta recipe for a weeknight dinner.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
