Vegetarian potato dump lasagna casserole 

Vegetarian potato dump lasagna casserole – this easy cheesy lasagna dump casserole is full of savory cozy and comforting flavors. Featuring tender lasagna layers of melty eggplants and potatoes, spices, cheese, tomato sauce, plus plant based protein in the form of tender lentils. Make it as a casserole and let the oven do the work for you. Or dump all the ingredients into an instant pot and get ready to eat in 20 minutes. 

Rustic cozy flavors! Tasty melty cheese! Can we just eat this lasagna every day this week? I definitely wouldn’t complain if the answer was yes. This easy dump lasagna is a simple ultimately good and so easy to make family favorite recipe.

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Easy vegetarian instant pot dump lasagna 

It doesn’t get any easier or tastier than this quick instant pot dump lasagna. If you’re looking for a quick zero-effort dinner the whole family will love then you’ve found it. 

Ingredients to make the best easy lasagna casserole recipe – gluten-free and vegetarian 

Potatoes – thinly sliced potatoes that will hold their shape while cooking works the best in this recipe. You can use starchy potatoes such as Yukon gold potatoes but they will become more mushy while cooking and the lasagna will fall apart a little when serving (it will still be just as tasty though!). For a firmer, easier to slice and serve lasagna, I recommend using less starchy potatoes. 

Eggplants/aubergine – thinly sliced eggplants or aubergines to my British readers, make the 

Tomato sauce or soup – any good quality tomato sauce will work. I used the leftovers from my creamy vegan tomato soup recipe as the tomato sauce in this easy vegetarian potato lasagna. 

Spices and seasoning – we’re working with herb de Provence, garlic, salt and pepper. Simple ingredients that make a flavorful rich lasagna. If you don’t have herb de Provence you can substitute with an Italian spice blend or use 1 teaspoon each or oregano, thyme and basil for a simplified spice mix. 

Cheese – any type of cheese that has a good melting quality will work in this easy lasagna. I like to use Violife just like mozzarella shreds, but your favorite cheese shreds should work just fine. 

Vegetable broth – or vegetable stock cubes. The vegetable broth works its magic with the other ingredients as they cook creating a rich savory sauce that’s so good you will want to lick your spoon.

Almond flour or almond meal – almond flour creates the healthy gluten-free nutrient rich and irresistibly delicious golden crunchy lasagna crust. Even if you don’t need to eat gluten free, you don’t want to miss out on makings this mouthwatering crunchy cheesy crust. If you don’t have almond flour in the house you can substitute it with Panko bread crumbs or other breadcrumbs.

Simple way to make zero-effort vegetarian eggplant lasagna 

Preheat oven to 400F (190 degrees Celsius). Brush a lasagna baking dish with olive oil or other vegetable oil.

Place a single layer of eggplant slices side by side in the greased dish. Top with 3-4 tablespoons of lentils, followed by a layer of potato slices. Spoon 1/3 of the tomato soup over the lasagna. Season with 1/3 of the salt, onion powder, garlic powder and a teaspoon Herb de Provence. 

Place the second layer of eggplant slices on the lasagna to build the next layer. Top with bell pepper slices and pour half of the remaining tomato soup over the lasagna. Drizzle half of the cheese evenly over the lasagna and season with herb de Provence, salt, garlic powder and onion powder. 

Place the last layer of eggplant slices on top of the lasagna, followed by the final layer of potato slices. Pour the rest of the tomato soup on top of the lasagna along with the vegetable broth. Top with the remaining cheese and seasoning before sprinkling almond flour evenly over the lasagna. Cover with tinfoil and bake in the oven for 45 minutes to one hour or until the lasagna is baked so that the potatoes are tender all the way through. 

For an extra crispy golden almond crust, you can remove the tinfoil the final 5-10 minutes of baking.

Plate up the lasagna and enjoy.

How to make vegetarian dump lasagna in an instant pot 

Pour a little water into the bowl of the instant pot. Place a single layer of eggplant slices side by side in the pot. Top with 3-4 tablespoons of lentils, followed by a layer of potato slices. Spoon 1/3 of the tomato soup over the lasagna. Season with 1/3 of the salt, onion powder, garlic powder and a teaspoon Herb de Provence. 

Place the second layer of eggplant slices on the lasagna to build the next layer. Top with bell pepper slices and pour half of the remaining tomato soup over the lasagna. Drizzle half of the cheese evenly over the lasagna and season with herb de Provence, salt, garlic powder and onion powder. 

Place the last layer of eggplant slices on top of the lasagna, followed by the final layer of potato slices. Pour the rest of the tomato soup on top of the lasagna along with the vegetable broth. Top with the remaining cheese and seasoning before sprinkling almond flour evenly over the lasagna. 

Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the MANUAL/PRESSURE cook button to 4 minutes. When time is up let the pot sit for 5-10 minutes and then move valve to venting and release any remaining pressure. Remove the lid carefully so you don’t burn yourself.

Plate up the lasagna and enjoy.

Easy way to make dump lasagna casserole in a crockpot 

Pour a little water into the bowl of the crockpot. Place a single layer of eggplant slices side by side in the pot. Top with 3-4 tablespoons of lentils, followed by a layer of potato slices. Spoon 1/3 of the tomato soup over the lasagna. Season with 1/3 of the salt, onion powder, garlic powder and a teaspoon Herb de Provence. 

Place the second layer of eggplant slices on the lasagna to build the next layer. Top with bell pepper slices and pour half of the remaining tomato soup over the lasagna. Drizzle half of the cheese evenly over the lasagna and season with herb de Provence, salt, garlic powder and onion powder. 

Place the last layer of eggplant slices on top of the lasagna, followed by the final layer of potato slices. Pour the rest of the tomato soup on top of the lasagna along with the vegetable broth. Top with the remaining cheese and seasoning before sprinkling almond flour evenly over the lasagna. 

Place the lid on, and set the timer to cook on high for 5-6 hours or on low for 7-8 hours. Let the steam release naturally. 

Leave to rest for 2 minutes to let the sauce thicken slightly. Serve and enjoy.

How to jazz up lasagna bake 

This easy vegetarian lasagna recipe really doesn’t need anything else. It’s already deliciously rich and savory…but if you want to jazz it up or change the flavors I’ve got you covered. 

Ideas to jazz up lasagna 

Red wine – add a rich red wine to the sauce to give it strength and depth. The alcohol will burn off during cooking leaving only the wonderful rich wine flavor behind. 

Three types of cheese – mix up the cheese you use and add three different types such as a blue cheese, mozzarella cheese and Parmesan cheese to make it an ultra rich lasagna.

Nutritional yeast – want more depth and cheese flavor? Try adding 3-5 tablespoons nutritional yeast to your lasagna. Nutritional yeast has an amazing cheese like flavor when it’s added to a meal and it adds lots of extra vitamins and minerals. You could call nutritional yeast a powerhouse of healthy low-calorie cheese substitute.

Mushrooms – try adding a creamy mushroom gravy and chopped mushrooms to enhance the rich umami flavor and give the lasagna a meaty texture. Yum.

Fire roasted tomatoes – for extra smoky luxe flavor you can substitute the tomato sauce with fire roasted tomatoes. 

Salads and sides to serve with vegetarian and vegan lasagna

FAQs about lasagna casserole 

What kind of pasta sauce should I use?

You can use your preferred type of pasta sauce. I used the leftover soup from my creamy vegan tomato soup recipe, but a store bought can of garlic pasta sauce will also work. 

Can I add pasta to this lasagna?

Absolutely. You can add any type of pasta you prefer to this easy dump lasagna. Use fresh lasagna plates, or try bow tie (farfalle) or penne pasta noodles. For gluten free pasta you can try my homemade gluten-free pasta recipe here.

How to reheat leftover lasagna

You can reheat the lasagna several ways 
The oven way: Reheat the lasagna in a casserole dish covered with tinfoil for 20-30 minutes at 400F, or until the lasagna is heated all the way through.
The microwave way: Place the lasagna in a microwave-safe container and reheat at a high temperature for 2 minute. Check if the lasagna is heated all the way through, then reheat it one more minute if necessary. Check again, and continue heating in intervals until the lasagna is hot.

Can you freeze lasagna?

Yes! Lasagna is meal prep and freezer friendly. Just allow the lasagna to cool on the counter before transferring to a freezer safe dish. (Tip: if you have a dish that doubles as a freezer safe and oven safe dish you can save yourself time by freezing the lasagna in it.) 
You can freeze the lasagna for up to 3 months. Just reheat before serving and enjoy.

How to store leftover lasagna?

Just cover the lasagna casserole with cling film or tinfoil and store in the refrigerator for 3-4 days. Reheat before serving and enjoy.

What can I cover my lasagna with instead of tinfoil?

Silicone, parchment paper, or an oven-safe lid are all great options.

Vegetarian potato dump lasagna casserole

Vegetarian potato dump lasagna casserole – this easy cheesy lasagna dump casserole is full of savory cozy and comforting flavors. Featuring tender lasagna layers of melty eggplants and potatoes, spices, cheese, tomato sauce, plus plant based protein in the form of tender lentils. Make it as a casserole and let the oven do the work for you. Or dump all the ingredients into an instant pot and get ready to eat in 20 minutes. 
Course Dinner, Vegan Dinner, vegetarian
Cuisine American, Italian
Keyword vegan dinner, vegetarian
Prep Time 8 minutes
Cook Time 40 minutes
Servings 6 people
Author Simone – Munchyesta.com

Ingredients

  • 2 medium Eggplants / Aubergines sliced
  • 6-8 Potatoes sliced
  • 2 Red Bell Peppers roughly sliced
  • 1 15oz can Tomato Soup (passata) or fire roasted tomatoes
  • 1 cup (240g) Shredded Cheese vegan or regular
  • 1 15oz can Lentils rinsed and drained
  • ½ cup (120ml) Vegetable Broth
  • ½ cup (50g) Almond Flour
  • ½ tsp Garlic Powder
  • 4 tsp Herb De Provence
  • ½ tsp Salt
  • ½ tsp Ground Black Pepper

Instructions

  • Preheat oven to 400F (190 degrees Celsius). Brush a lasagna baking dish with olive oil or other vegetable oil.
  • Place a single layer of eggplant slices side by side in the greased dish. Top with 3-4 tablespoons of lentils, followed by a layer of potato slices. Spoon 1/3 of the tomato soup over the lasagna. Season with 1/3 of the salt, onion powder, garlic powder and a teaspoon Herb de Provence.
  • Place the second layer of eggplant slices on the lasagna to build the next layer. Top with bell pepper slices and pour half of the remaining tomato soup over the lasagna. Drizzle half of the cheese evenly over the lasagna and season with herb de Provence, salt, garlic powder and onion powder. 
  • Place the last layer of eggplant slices on top of the lasagna, followed by the final layer of potato slices. Pour the rest of the tomato soup on top of the lasagna along with the vegetable broth. Top with the remaining cheese and seasoning before sprinkling almond flour evenly over the lasagna. 
  • Cover with tinfoil and bake in the oven for 45 minutes to one hour or until the lasagna is baked so that the potatoes are tender all the way through. 
    For an extra crispy golden almond crust, you can remove the tinfoil the final 5-10 minutes of baking.
    Plate up the lasagna and enjoy.

Easy way to make dump lasagna casserole in a crockpot 

  • Pour a little water into the bowl of the crockpot. Place a single layer of eggplant slices side by side in the pot. Top with 3-4 tablespoons of lentils, followed by a layer of potato slices. Spoon 1/3 of the tomato soup over the lasagna. Season with 1/3 of the salt, onion powder, garlic powder and a teaspoon Herb de Provence. 
  • Place the second layer of eggplant slices on the lasagna to build the next layer. Top with bell pepper slices and pour half of the remaining tomato soup over the lasagna. Drizzle half of the cheese evenly over the lasagna and season with herb de Provence, salt, garlic powder and onion powder. 
  • Place the last layer of eggplant slices on top of the lasagna, followed by the final layer of potato slices. Pour the rest of the tomato soup on top of the lasagna along with the vegetable broth. Top with the remaining cheese and seasoning before sprinkling almond flour evenly over the lasagna. 
    Place the lid on, and set the timer to cook on high for 5-6 hours or on low for 7-8 hours. Let the steam release naturally. 
    Leave to rest for 2 minutes to let the sauce thicken slightly. Serve and enjoy.

How to make vegetarian dump lasagna in an instant pot

  • Pour a little water into the bowl of the instant pot. Place a single layer of eggplant slices side by side in the pot. Top with 3-4 tablespoons of lentils, followed by a layer of potato slices. Spoon 1/3 of the tomato soup over the lasagna. Season with 1/3 of the salt, onion powder, garlic powder and a teaspoon Herb de Provence. 
  • Place the second layer of eggplant slices on the lasagna to build the next layer. Top with bell pepper slices and pour half of the remaining tomato soup over the lasagna. Drizzle half of the cheese evenly over the lasagna and season with herb de Provence, salt, garlic powder and onion powder. 
  • Place the last layer of eggplant slices on top of the lasagna, followed by the final layer of potato slices. Pour the rest of the tomato soup on top of the lasagna along with the vegetable broth. Top with the remaining cheese and seasoning before sprinkling almond flour evenly over the lasagna.
  • Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the MANUAL/PRESSURE cook button to 4 minutes. When time is up let the pot sit for 5-10 minutes and then move valve to venting and release any remaining pressure. Remove the lid carefully so you don’t burn yourself.
    Plate up the lasagna and enjoy.

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