Gluten-free Lentil Pesto Gut-Healthy Lasagna

Gluten-free Lentil Pesto Gut-Healthy Lasagna

Yvette Rose on Jul 17th 2021

Love is the one universal language. When you think of love, you may think of the Italians, amore. This is a recipe for the traditional idea of lasagna, but gluten-free and plant-based, just like we like it here at Joule Goddess. This recipe is filled with love and affection. It feeds the soul with plant-powered ingredients that energize the body with protein and rebuilds the gut with fiber so that you can feel bold, beautiful and badass.

Filled with lentils, a protein packed fiber filled legume that brings that good vibe to your gut-health.


Gluten-free Lentil Pesto Gut-Healthy Lasagna

  • 1 tablespoon olive oil
  • ¼ cup onion
  • 4 cloves garlic, minced
  • 1 teaspoon turmeric
  • 2 cups green lentils
  • 3 cups of veggie broth
  • 1 cup of water
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 2 cups crimini mushrooms, ground up in food processor
  • In a saucepan over medium heat, combine onion and garlic saute for about 1-2 minutes until onions are a bit translucent. A pinch of salt may be added to help tenderize.
  • Add turmeric, lentils, broth, water, salt, and black pepper. Bring mixture to boil. Then reduce heat to low and simmer for about 20-30 minutes until lentils are cooked, stirring occasionally.
  • Add Ground mushrooms to the mixture and cook for another 1-2 minutes stirring constantly.
  • Let chill before assembly.


  • 2 cloves garlic
  • 1 cup baby spinach, tightly packed
  • 2 cups basil, tightly packed
  • 1 cup mixed Herbs
  • ½ cup mint
  • ¼ cup dill
  • ¼ cup parsley
  • 1 cup sunflower seeds
  • 1 lemon, juice and zest
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons turmeric
  • 2 teaspoons salt
  • 1 cup vegetable broth
  • ½ cup of water
  • Using Vitamix or blender, combine all ingredients and blend on high until the mixture is completely smooth about 1-2 minutes.
  • Set sauce aside and serve with lentil “meat” and zucchini “noodles.
  • Align larger package cups with parchment strips (1”x 4”).
  • Place three strips zucchini noodles on the bottom in a row, allow the noodles to overlap in order to fit inside the package.
  • Place 1 tablespoon lentil meat over the first layer of noodles.
  • Drizzle 1 tablespoon pesto sauce over lentils.
  • Lay another row of zucchini noodles over the lentils and pesto, align in the opposite direction.
  • Top second layer with lentil and pesto.
  • Lay the last layer of zucchini noodles in the opposite direction.
  • Garnish with a dollop of lentil and a fresh basil leaf.
  • Repeat until the correct number of lasagnas are prepared, freeze remaining pesto sauce and lentils.
  • 1 batch herb pesto sauce
  • 1 batch lentil mushroom “meat”
  • 2-4 zucchini, cut in half and sliced thinly using the mandoline. Should resemble thick noodles.

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