Recipe description
June 9, 2026
Mushroom Walnut Lentil Lasagna
A fiber-rich, plant-powered lasagna to support gut balance.
Plant Based
High Fiber
Fiber Rich
86%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: tree_nut, milk
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from legumes, nuts, and whole grains.
- Includes colorful plant foods that support dietary diversity.
- Balanced with plant protein, healthy fats, and slow-release carbohydrates.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Mushroom
8
piece
Nut, walnut
6
tablespoon
Lentils
24
tablespoon
Lasagna
12
tablespoon
Instructions
1
Preheat the oven to 180°C (350°F).
2
In a skillet, heat olive oil over medium heat and sauté chopped onion and minced garlic until softened.
3
Add chopped mushrooms and cook until they release moisture and reduce in size.
4
Stir in lentils, tomato sauce, salt, black pepper, and oregano, and simmer for about 10 minutes.
5
In a baking dish, layer lasagna sheets, lentil and mushroom mixture, and spinach, repeating layers until all ingredients are used.
6
Cover with aluminum foil and bake for 30 minutes, then remove foil and bake for an additional 15 minutes.
7
Let the lasagna sit for 10 minutes before serving.
More Recipes For Your Gut
Nutrition
420 kcal
Calories
20 g
Protein
52 g
Carbohydrates
14 g
Fiber
9 g
Sugar
14 g
Fat
2 g
Saturated fat
1.3 g
Salt
FAQ
Is this lasagna suitable for vegetarians/vegans?
Yes, it's vegetarian. For a vegan version, swap dairy ingredients for plant-based substitutes.
Is it gluten-free?
Not inherently gluten-free; use gluten-free lasagna noodles or substitute with vegetables.
What are the main protein and fiber sources?
Lentils and walnuts provide the main protein and fiber.
How many servings does this yield?
Typically 4–6 servings, depending on portion size.
How should I store leftovers?
Refrigerate within 2 hours; store 3–4 days in the fridge; freeze for longer; reheat until hot.
What allergens are present?
Contains walnuts and mushrooms; dairy or gluten may be present depending on ingredients; adjust if needed.
Is it gut-friendly?
The dish uses fiber-rich lentils and walnuts; mushrooms add polyphenols; introduce fiber gradually and drink water.
How long does it take to prepare and bake?
About 60–90 minutes total.
Can I customize with other vegetables?
Yes—spinach, zucchini, carrots, peppers, and other vegetables work well.
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