Red Lentil Veggie Lasagna - Center for Nutrition Studies

Ingredients

• 3 to 4 cups marinara sauce
• 2 ​ zucchinis, sliced
• 4 cups of vegetable, red lentil, and seed filling
• 2 to 3 cups leafy greens (spinach, cabbage, beet greens)
• 4 cups of almond “ricotta” cheese
• 1 ripe plantain, sliced and baked
• ¼ to ⅓ cup nutritional yeast for topping
• Basil and fresh tomatoes for garnish
• 3 cups tomato puree
• 1 Tbsp dried oregano
• 1 Tbsp dried basil
• 1 ½ tsp dried parsley
• 1 tsp onion powder
• ¾ tsp garlic powder
• ⅛ tsp red pepper flakes or to taste
• 1½ to 2 Tbsp date paste
• ¼ to ½ tsp garam masala
• ¾ tsp sea salt
• 1½ Tbsp plant-based milk
• ⅛ to ¼ tsp black pepper
• ½ head of a medium cauliflower, chopped
• 1 medium onion, diced
• 3 garlic cloves, crushed
• 1 celery stalk, diced
• 1 carrot, grated
• 4 dehydrated tomatoes, soaked
• ¼ cup pumpkin seeds, crushed
• 2 cups red lentils, cooked
• 2 Tbsp of tomato paste mixed with 2 Tbsp of water
• 1 tsp Italian herbs
• Pinch of salt and pepper
• 2 cups blanched almonds
• 2 to 3 tsp nutritional yeast
• 2 Tbsp lemon juice
• ½ to ¾ tsp sea salt
• ½ tsp garlic powder
• ¾ to 1 cup of water
• 3 Tbsp fresh basil, oregano, or parsley (optional)