Deconstructed Lentil Lasagna Bowl
This Deconstructed Lentil Lasagna Bowl offers all the comforting flavors of a classic lasagna in a convenient, plant-based, and gluten-free friendly bowl format, making it perfect for a quick and hearty meal.
For 4 servings
Prepare Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for 5-7 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
Simmer Ragu: Stir in the rinsed brown lentils, crushed tomatoes, vegetable broth, dried Italian seasoning, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until lentils are tender and the sauce has thickened. Stir occasionally to prevent sticking.
Cook Pasta: While the ragu simmers, bring a large pot of salted water to a rolling boil. Add the chickpea penne pasta and cook according to package directions, typically 7-9 minutes, until al dente. Drain thoroughly.
Assemble Bowls: Divide the cooked chickpea pasta evenly among four serving bowls.
Top and Serve: Ladle a generous portion of the lentil ragu over the pasta in each bowl. Add a large dollop of plant-based ricotta (or dairy ricotta) on top of the ragu. Sprinkle with nutritional yeast (or grated Parmesan) and fresh chopped basil. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer ragu, add a splash of red wine after sautéing the garlic and let it reduce before adding the tomatoes and broth.
- 2If your ragu becomes too thick, add a little more vegetable broth or water to reach your desired consistency.
- 3Taste the ragu before serving and adjust seasonings (salt, pepper, herbs) as needed. A pinch of sugar can balance the acidity of the tomatoes if desired.
- 4Meal prep tip: Cook the lentil ragu and pasta separately. Store them in airtight containers in the refrigerator for up to 4 days. Reheat and assemble bowls when ready to eat.
Adapt it for your goals.
Spicy Kick
Add a pinch of red pepper flakes to the ragu while it simmers for a touch of heat.
Veggie BoostVeggie Boost
Stir in finely chopped spinach or kale during the last 5 minutes of the ragu's cooking time for added greens.
Different PastaDifferent Pasta
While chickpea pasta is recommended for protein, you can use any short pasta shape like fusilli, rotini, or even broken lasagna noodles.
Why this is on our healthy list.
High in Plant-Based Protein
Lentils and chickpea pasta provide a significant amount of protein, essential for muscle repair and satiety, making this a very filling meal.
Rich in Fiber
Both lentils and chickpea pasta are excellent sources of dietary fiber, which aids digestion, helps regulate blood sugar levels, and promotes gut health.
Nutrient-Dense
Packed with vitamins and minerals like iron, folate, and potassium from the lentils and tomatoes, contributing to overall well-being and energy.
Frequently asked questions
Yes, the lentil ragu can be made up to 3-4 days in advance and stored in the refrigerator. Cook the pasta fresh for best texture, or cook it ahead and store separately, reheating gently.
