Vegan Pasta And Lentil Casserole Recipes

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VEGAN LAYERED LENTIL CASSEROLE



Vegan Layered Lentil Casserole image

Beautiful layers of sliced vegetables, lentils, and non-dairy cheese make a unique presentation in this vegan lentil "loaf" casserole.

Provided by Tuey

Categories     Everyday Cooking     Special Collection Recipes     New

Time 1h10m

Yield 4

Number Of Ingredients 9

cooking spray
1 medium zucchini, thinly sliced lengthwise
1 medium onion, thinly sliced
2 medium tomatoes, thinly sliced
1 cup sliced fresh mushrooms
½ cup canned lentils, drained and rinsed
1 teaspoon garlic powder, or more to taste
½ cup shredded vegan Cheddar cheese
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a loaf pan with cooking spray.
  • Layer 1/2 of the zucchini in the bottom of the prepared pan, followed by 1/2 of the onion, 1/2 of the tomatoes, and all of the mushrooms. Sprinkle garlic powder over top, followed by 1/2 of the vegan cheese. Add remaining onions in a layer and spread all lentils over top. Finish layers with remaining zucchini, tomatoes, and cheese.
  • Bake, uncovered, in the preheated oven until veggies are tender and cheese is melted or crisp, depending on what type you use, 30 to 40 minutes. Let stand for about 15 minutes before serving.

Nutrition Facts : Calories 92.6 calories, Carbohydrate 10.9 g, Fat 2.4 g, Fiber 3.7 g, Protein 6.8 g, SaturatedFat 0.1 g, Sodium 178 mg, Sugar 4.5 g

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