This lentil casserole is hearty, comforting, and perfect for those evenings when you want dinner to feel like a cozy hug. It is one of my absolute favorite one-dish meals—not just because it’s incredibly simple to prepare, but because it tastes like something that’s taken hours to make. Spoiler: it hasn’t.
Made with canned lentils, savory plant-based ground beef, and topped with melty dairy-free cheese, this casserole delivers rich, robust flavors in every bite. Whether you’re cooking for the whole family or meal-prepping for the week ahead, you’ll love how satisfying and flexible this recipe is. And yes, it’s perfect for busy weeknights.
Table of contents
What Is a Lentil Casserole, Really?
Think of it as the ultimate all-in-one dish—protein-packed, layered with deep flavors, and finished with a golden, cheesy top.
Lentil casserole blends the heartiness of legumes with the classic comfort of a baked dish. While lentils are often used in soups and stews, baking them in a casserole brings out a whole new dimension of texture and taste.
It’s a modern twist on traditional casseroles, but with better-for-you ingredients and effortless prep.
The Key Ingredients That Make This Casserole Shine
What makes this lentil casserole stand out is the way every ingredient plays a role in building flavor. Canned lentils offer ease without compromising texture, making them perfect for quick assembly. A little olive oil helps sauté your aromatics to perfection—think garlic and onion, gently cooked until fragrant and golden.
Tomato sauce adds depth and a rich base, while plant-based ground beef gives the casserole that meaty, filling bite. I finish everything with a generous sprinkle of shredded dairy-free cheese.
It melts beautifully and creates that irresistible bubbly top layer you expect from a really good casserole.
Making Lentil Casserole Step by Step
This dish comes together quickly in a single skillet or baking dish.
I like to start by heating olive oil in a pan and sautéing finely chopped onions and garlic until translucent and aromatic. Then I stir in the plant-based ground beef and cook it just until it browns slightly. Once that’s ready, I pour in the tomato sauce and gently fold in the drained canned lentils.
Everything gets transferred to a casserole dish, smoothed out, and topped with a layer of shredded cheese. I pop it into the oven until the cheese is golden and everything’s hot and bubbling—usually around 15 minutes at 375°F.
Let it cool just slightly before serving. The flavors deepen as it sits, and the texture holds together beautifully.
Smart Storage: How to Handle Leftovers
Leftovers might be my favorite part of this recipe. The flavors actually improve the next day, making this an ideal meal prep solution.
Store any cooled portions in an airtight container in the fridge. It reheats well in the microwave or oven, and you can even freeze it if needed.
If you’re reheating from frozen, just let it thaw overnight in the fridge and bake it again until hot all the way through. I often use leftovers in wraps or even spooned over toast for a quick, savory breakfast.
Creative Twists and Serving Ideas
This lentil casserole is your canvas. Want more veggies? Stir in chopped spinach, zucchini, or bell peppers before baking.
Love bold flavors? Add a pinch of smoked paprika or crushed red pepper for a kick. Sometimes I swap the tomato sauce with salsa for a Tex-Mex twist—it works beautifully.
You can also repurpose it: turn leftovers into burrito filling, stuff it into bell peppers, or layer it in a grain bowl with quinoa or rice. The options are endless.
Common Questions About Lentil Casserole
Absolutely, but they’ll need to be cooked ahead of time. Make sure they’re tender before adding them to the casserole, as the oven won’t be enough to soften them further.
Brown or green lentils are ideal. They hold their shape well and give a nice bite. I typically reach for canned brown lentils for convenience.
Yes! Assemble the casserole up to a day in advance and refrigerate until you’re ready to bake. Just add a few extra minutes in the oven if it’s coming straight from the fridge.
Make sure the tomato sauce fully coats the mixture before baking. If it looks a bit dry, stir in a splash of vegetable broth or water before it goes in the oven.
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Let’s Make It Together
I really think you’ll fall in love with how simple, flavorful, and adaptable this lentil casserole is. It’s a meal you’ll keep coming back to again and again—whether for a quick weeknight dinner or a hearty make-ahead option.
If you try this recipe, I’d love to see your creation! Tag me on Instagram or Facebook with your take on this lentil casserole.
And if you enjoyed it, be sure to leave a comment and give it a star rating below—it helps others find the recipe and means so much to me. Happy cooking!
Lentil Casserole
This lentil casserole is a comforting, one-dish meal that feels like a cozy hug. Made with canned lentils, plant-based ground beef, and dairy-free cheese, it offers rich flavors without the hassle. Perfect for families or meal-prepping, it’s ideal for busy weeknights.
Ingredients
- 2 15oz cans lentils, drained
- 2 tablespoons olive oil
- 5 cloves garlic, pressed
- 2 medium onions, sliced
- 17 oz tomato sauce
- 8 oz plant based ground beef
- 7 oz dairy free cheese, divided
- salt pepper to taste
Instructions
- Preheat your oven to 375°F.
- Heat olive oil in a skillet or baking dish over medium heat.
- Add finely chopped onions and garlic, sautéing until translucent and aromatic.
- Stir in the plant-based ground and cook until it browns slightly.
- Pour in the tomato sauce and gently fold in the drained canned lentils.
- Transfer the mixture to a casserole dish and smooth it out.
- Top with a layer of shredded cheese.
- Bake in the preheated oven for 15 minutes, or until the cheese is golden and the dish is hot and bubbling.
- Allow to cool slightly before serving. Enjoy the deepened flavors and well-held texture.
Nutrition Information:
Yield: 4 Serving Size: 1.5 cupsAmount Per Serving: Calories: 520Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 455mgCarbohydrates: 38gFiber: 10gSugar: 4gProtein: 48g