Gluten-free Lentil Pesto Gut-Healthy Lasagna

Gluten-free Lentil Pesto Gut-Healthy Lasagna

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. 

12PM, 7PM, Creativity, Detox, Dinner, Energy, Focus, Gut-Health, Happiness, Relaxation, Vegan, Weight-loss



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