Description
This Smoky Skillet Lasagna with Crispy Lentils is a hearty, flavorful twist on traditional lasagna, incorporating protein-rich lentils simmered in a smoky tomato sauce layered with ricotta, mozzarella, and Parmesan cheeses. Cooked entirely in a skillet and baked for a perfect golden cheese crust, this comforting dish is perfect for a satisfying vegetarian meal.
Ingredients
Scale
Lentil Mixture
- 2 cups dry lentils (green or brown)
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried basil
- 1 teaspoon oregano
- Salt and pepper to taste
Lasagna Layers
- 9-12 lasagna noodles (no-boil or cooked)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Garnish
- Fresh basil leaves (optional)
Instructions
- Cook the Lentils: In a saucepan, combine the dry lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender. Drain any excess liquid and set lentils aside.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, sautéing for 5-7 minutes until soft. Add minced garlic and cook for an additional minute until fragrant.
- Prepare the Sauce: Stir in crushed tomatoes, tomato paste, smoked paprika, oregano, dried basil, salt, and pepper into the skillet. Bring the sauce to a simmer and cook for about 10 minutes, stirring occasionally to develop flavors.
- Add Lentils to Sauce: Mix the cooked lentils into the tomato sauce until fully combined and well-coated. Remove skillet from heat.
- Layer the Lasagna – First Layer: Spread half of the lentil-tomato mixture evenly across the bottom of the skillet. Lay a layer of lasagna noodles over the sauce, then spread half of the ricotta cheese over the noodles.
- Layer the Lasagna – Repeat: Add another layer of the lentil-tomato mixture, followed by another layer of noodles. Spread the remaining ricotta on this layer. Finish with the last layer of noodles and top with the rest of the lentil-tomato mixture.
- Add Cheese Topping: Generously sprinkle shredded mozzarella and grated Parmesan cheese evenly over the top layer.
- Bake: Cover the skillet with a lid or aluminum foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the lid or foil for the last 10 minutes to allow the cheese to brown and become bubbly.
- Cool and Serve: Allow the skillet lasagna to cool for 5-10 minutes before slicing. Garnish with fresh basil leaves if desired and serve warm.
Notes
- You can use no-boil lasagna noodles to save cooking time or pre-cook regular noodles until al dente.
- For a vegan version, substitute ricotta, mozzarella, and Parmesan with plant-based cheese alternatives.
- If you prefer a less smoky flavor, reduce or omit the smoked paprika.
- Be cautious when layering to keep the noodles submerged in sauce to ensure they cook properly during baking.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
