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Deconstructed Lentil Lasagna Bowl

Name: Deconstructed Lentil Lasagna Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 1 cup brown lentils (dried, rinsed); 1 tbsp olive oil; 1 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, minced); 4 pcs tomato (large, pureed); 2 tbsp tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 1 pinch red pepper flakes; 0.5 tsp salt (divided, for sauce and lentils); 1 pinch black pepper; 200 g spinach (fresh, roughly chopped); 0.5 cup ricotta cheese; 0.25 cup mozzarella cheese (shredded); 2 tbsp parmesan cheese (grated, for garnish); 2 tbsp fresh basil (torn, for garnish); 2.5 cup water (for cooking lentils)

RATING

0.0/5

TASTE SCORE

8/10

All the cozy, hearty flavors of classic lasagna — tender lentils simmered in herby tomato sauce, creamy ricotta, and ribbons of wilted spinach — served in a warm bowl without the fuss of layering. It's a quick weeknight comfort meal that delivers protein and satisfaction in every spoonful.

PREP

10m

COOK

25m

SERVES

1 CUP

342 cal

SERVINGS

METHOD · 6 STEPS

simmer · ~20 min
Cook the lentils.
In a saucepan, combine rinsed brown lentils with 2 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook uncovered for 20 minutes, or until tender but not mushy. Drain any excess water and set aside.
saute · ~6 min
Build the aromatic base.
1.Heat olive oil in a large skillet over medium heat.
2.Add chopped onion and sauté until translucent, about 4 to 5 minutes.
3.Add minced garlic and sauté until fragrant, about 30 seconds.
TIPDon't rush the onion — letting it turn translucent without browning builds a sweeter, more balanced sauce.
simmer · ~10 min
Simmer the tomato sauce.
1.Add pureed tomato, tomato paste, dried oregano, dried basil, red pepper flakes, remaining salt, and black pepper to the skillet.
2.Pour in 0.5 cup of water and stir well to combine.
3.Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
simmer · ~5 min
Add spinach and lentils to the sauce.
Fold the chopped spinach into the tomato sauce and cook for 2 minutes until wilted. Gently stir in the cooked lentils and let everything warm through together for 2 to 3 minutes. Taste and adjust seasoning if needed.
assemble
Assemble the bowls.
1.Spoon the lentil-spinach mixture into serving bowls.
2.Dollop ricotta cheese generously over each portion.
3.Sprinkle shredded mozzarella and grated parmesan on top.
4.Finish with torn fresh basil.
TIPAdd the cheeses while the bowl is still piping hot — the residual heat melts the mozzarella into irresistible little pockets of creaminess.
serve
Serve immediately.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the lentils just until tender but not mushy — test a few by pressing one between your fingers to ensure they hold their shape.
2
Let the onions sweat slowly without browning to build a sweet, mellow base that balances the acidity of the tomatoes.
3
For deeper flavor, toast the tomato paste in the skillet for 30 seconds before adding the pureed tomatoes.
4
Fold the spinach in batches; it will wilt quickly — avoid overcooking to keep its bright color and slight bite.
5
If the sauce becomes too thick after adding lentils, loosen it with a splash of reserved lentil cooking water or plain water.
6
Use whole-milk ricotta for the creamiest texture; drain excess whey through a cheesecloth if it looks watery.
7
Shred mozzarella from a block yourself — pre-shredded contains anti-caking powders that don't melt as smoothly.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Sauté the onion and garlic in a splash of water or vegetable broth instead of olive oil to reduce fat while keeping the aromatic base intact.

high protein

High-protein

Swap the ricotta for cottage cheese (blended smooth) and add a handful of cooked ground turkey or crumbled Italian sausage along with the lentils for extra protein.

vegan

Vegan

Replace the ricotta with a cashew cream (soaked cashews blended with lemon and nutritional yeast) and use vegan mozzarella shreds and a parmesan-style nut-based topping.

gluten free

Gluten-free

This recipe is naturally gluten-free as written — just double-check lentil labels for cross-contamination if serving someone with celiac disease.

jain

Jain

Omit the onion and garlic, and use asafoetida (hing) along with cumin seeds to build flavor, and replace spinach with finely chopped Swiss chard or zucchini.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Plant-Based Protein

Brown lentils provide high-quality protein and fiber, helping to keep you full and support muscle repair with minimal saturated fat.

✓

Packed with B Vitamins

Lentils are an excellent source of folate and thiamine, which play key roles in energy metabolism and red blood cell formation.

✓

High in Antioxidants from Tomatoes

Lycopene in the tomato puree and paste — enhanced by the olive oil — supports cellular health and may reduce oxidative stress.

✓

Supports Bone Health with Calcium

A combination of ricotta, mozzarella, and Parmesan adds a meaningful amount of calcium, which is essential for strong bones and teeth.

✓

Vitamin K and Iron from Spinach

Fresh spinach contributes iron for oxygen transport and vitamin K for blood clotting, both easily absorbed alongside the vitamin C in the tomato sauce.

QUESTIONS?