Makes one 9x13 pan
For assembling:
1 box of oven ready lasagna noodles
1 cup of shredded mozzarella (or more for a cheesier lasagna)
Water, as needed
For the sauce:
1 can of crushed tomatoes
1 zucchini (or more bell pepper or carrot)
1 bell pepper or carrot (or a second zucchini)
½ cup of red lentils, soaked for 30 minutes
1 onion
4-6 cloves of garlic (let your heart measure)
1 teaspoon of garlic powder
1 teaspoon of dried basil
1 teaspoon of dried oregano
½ teaspoon of dried rosemary (or 1 teaspoon if you'd like)
½ teaspoon of cayenne pepper (to bring out warmth, add more for a spicy lasagna)
½ teaspoon of chilli flakes (to bring out warmth, add more for a spicy lasagna)
Salt and pepper, to taste (use salt sparingly if your canned tomatoes are salted)
Olive oil, as needed
Dice the onions and vegetables. Mince the garlic. In a sauce pot, add a bit of olive oil and sauté the onions and garlic on medium heat for a few minutes. Add in the vegetables and cook for an additional few minutes. Add in the herbs and spices (aside from salt and pepper) and mix, heating and toasting slightly. Add a splash of water to prevent burning. Add the crushed tomatoes and bring the sauce to a simmer, thinning with water to your desired thickness. Once the sauce is heated, add in the washed and soaked lentils. Cook on medium low for 10 to 15 minutes, or until the lentils are done (they will continue to cook in the oven so don't worry if they aren't completely cooked). Set your sauce aside until you're ready for assembly. It can be made a day ahead and kept in the fridge.
For the béchamel (optional, can be replaced with more cheese);
3 tablespoons of olive oil
2 tablespoons of flour
½ teaspoon of ground nutmeg
1 bay leaf
1 teaspoon of garlic powder
1 ½ cups of milk/plant based milk
Heat the olive oil in a saucepan over medium heat. Whisk in the flour. Once a smooth roux has form (like a paste but not too thick), add in the milk and spices. Stir constantly until thickened. Store in an airtight container in the fridge, or use within the next hour.
When all of your components are done, preheat the oven to 400 degrees Fahrenheit. In a 9x13 pan, add in sauce and a bit of water (the best ratio is 3 parts sauce to 1 part water). Add a layer of noodles, then sauce, then béchamel. Repeat until the pan is full (you most likely will have noodles leftover). Top with mozzarella and bake for 40 minutes. After 40 minutes, leave the lasagna in the oven but turn the oven off. This allows it to rest and set a little, so that it is easier to cut. If you don't want the cheese on top to be crispy, cover with aluminum foil prior to baking and remove it during the last 10 minutes.
Notes:
If you use plant based milk for the béchamel, unsweetened oat milk works best. You can make it by combining oats, a pinch of salt and cold water. Find the ratios here.