Irresistibly Easy Italian Lentil Vegetarian Casserole Delight

Enjoy a comforting Italian Lentil Vegetarian Casserole that blends lentils, veggies, and cheese in a delightful dish perfect for weeknight dinners.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: All Recipes

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

1 cup Cooked Lentils Vacuum-packed steamed lentils work for quick prep.
1 Bell Pepper, diced Feel free to use crunchy veggies like carrots or celery.
1 Zucchini, diced Sautéing it slightly can enhance its depth.
1 cup Baby Bella Mushrooms, sliced
2 cups Pomodoro or Marinara Sauce Use homemade or store-bought, consider low-sodium options.
1.5 cups Shredded Italian Cheese Swap for plant-based cheese for a vegan option.

Optional Add-ins

Fresh Herbs (basil or oregano) Infuse extra Italian flair.
Other Vegetables Mix in spinach, eggplant, or butternut squash for a unique twist.

Equipment

Casserole dish

Method

How to Make Italian Lentil Vegetarian Casserole

Preheat the oven to 350°F (175°C).
Layer the cooked lentils at the bottom of a medium casserole dish (approximately 8-inch square).
Top with diced bell pepper, zucchini, and sliced mushrooms, spreading them evenly.
Pour the pomodoro or marinara sauce over the vegetable layer.
Finish by sprinkling a layer of shredded Italian cheese on top.
Bake for 20-30 minutes, until bubbly and the cheese is melted.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 18gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 15gSugar: 6gVitamin A: 900IUVitamin C: 25mgCalcium: 250mgIron: 4mg

Notes

Garnish with fresh basil or oregano before serving for an extra touch of Italian flair. Store leftovers in an airtight container for up to 4 days.

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