Cheesy Lentil & Mushroom Protein Bake – Cozy, Hearty, and Satisfying
This Cheesy Lentil & Mushroom Protein Bake is the kind of comfort food you look forward to on a weeknight. It’s hearty, packed with flavor, and surprisingly wholesome. You get a cheesy, golden top with a savory, umami-rich base that feels indulgent without weighing you down.
Even better, it uses pantry-friendly ingredients and simple steps. Whether you’re feeding a family or meal-prepping for the week, this one earns a permanent spot on the rotation.
Ingredients
Method
- Cook the lentils: Rinse lentils under cold water. Add to a pot with vegetable broth and enough water to cover by 1–2 inches. Bring to a boil, then simmer 18–22 minutes until just tender. Drain well and set aside.
- Preheat and prep: Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add onion with a pinch of salt and cook 5–6 minutes until soft. Stir in garlic and cook 1 minute until fragrant.
- Cook the mushrooms: Add sliced mushrooms. Cook 7–9 minutes, stirring occasionally, until the mushrooms release their moisture and brown. Season with pepper.
- Build the base: Stir in tomato paste, thyme, oregano, smoked paprika, and red pepper flakes. Cook 1–2 minutes to toast the spices. Add diced tomatoes and soy sauce. Simmer 3–4 minutes to thicken slightly.
- Add greens (optional): Fold in spinach or kale and cook just until wilted. Taste and adjust salt and pepper.
- Combine with lentils: Add the cooked lentils to the skillet and stir to coat in the saucy mixture. If it looks dry, add a splash of water or broth. You want a thick, scoopable consistency, not soupy.
- Mix the cheesy layer: In a bowl, whisk eggs, Greek yogurt or ricotta, and half of the shredded cheese. Season with a pinch of salt and pepper.
- Assemble the bake: Spread the lentil-mushroom mixture in the prepared dish. Dollop and gently spread the cheesy mixture over the top. Sprinkle with remaining shredded cheese and Parmesan. If using, scatter bread crumbs for extra crunch.
- Bake: Place in the oven for 20–25 minutes, until bubbling at the edges and the top is golden.
- Rest and serve: Let it rest 10 minutes to set. Slice into squares and serve warm.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
What Makes This Recipe So Good
- High in protein and fiber: Lentils bring plant-based protein and fiber that keep you full and energized.
- Deep umami flavor: Mushrooms, onions, garlic, and tomatoes build a rich base without meat.
- Cheesy comfort: A melty, golden topping makes this bake feel like a cozy casserole.
- Budget-friendly: Uses affordable ingredients you can find anywhere.
- Flexible: Easy to swap veggies, cheeses, and herbs based on what you have.
- Great for meal prep: Holds up well in the fridge and reheats like a dream.
Shopping List
- Lentils: 1 1/2 cups dried brown or green lentils (or 3 cups cooked)
- Mushrooms: 16 ounces cremini or button mushrooms, sliced
- Onion: 1 large yellow onion, diced
- Garlic: 4 cloves, minced
- Tomatoes: 1 can (14.5 ounces) diced tomatoes, drained
- Tomato paste: 2 tablespoons
- Spinach or kale (optional): 3–4 cups fresh, roughly chopped
- Vegetable broth: 2 cups, low sodium
- Olive oil: 2 tablespoons
- Cheese: 1 1/2 cups shredded mozzarella or cheddar, plus 1/4 cup grated Parmesan
- Greek yogurt or ricotta: 1/2 cup (for creaminess)
- Eggs: 2 large (binds the bake)
- Herbs: 1 teaspoon dried thyme, 1 teaspoon dried oregano
- Spices: 1 teaspoon smoked paprika, 1/2 teaspoon red pepper flakes (optional)
- Soy sauce or tamari: 1 tablespoon (boosts umami)
- Salt and black pepper: To taste
- Bread crumbs or panko: 1/2 cup (for topping, optional)
Instructions
- Cook the lentils: Rinse lentils under cold water. Add to a pot with vegetable broth and enough water to cover by 1–2 inches.
Bring to a boil, then simmer 18–22 minutes until just tender. Drain well and set aside.
- Preheat and prep: Heat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat.
Add onion with a pinch of salt and cook 5–6 minutes until soft. Stir in garlic and cook 1 minute until fragrant.
- Cook the mushrooms: Add sliced mushrooms. Cook 7–9 minutes, stirring occasionally, until the mushrooms release their moisture and brown.
Season with pepper.
- Build the base: Stir in tomato paste, thyme, oregano, smoked paprika, and red pepper flakes. Cook 1–2 minutes to toast the spices. Add diced tomatoes and soy sauce.
Simmer 3–4 minutes to thicken slightly.
- Add greens (optional): Fold in spinach or kale and cook just until wilted. Taste and adjust salt and pepper.
- Combine with lentils: Add the cooked lentils to the skillet and stir to coat in the saucy mixture. If it looks dry, add a splash of water or broth.
You want a thick, scoopable consistency, not soupy.
- Mix the cheesy layer: In a bowl, whisk eggs, Greek yogurt or ricotta, and half of the shredded cheese. Season with a pinch of salt and pepper.
- Assemble the bake: Spread the lentil-mushroom mixture in the prepared dish. Dollop and gently spread the cheesy mixture over the top.
Sprinkle with remaining shredded cheese and Parmesan. If using, scatter bread crumbs for extra crunch.
- Bake: Place in the oven for 20–25 minutes, until bubbling at the edges and the top is golden.
- Rest and serve: Let it rest 10 minutes to set. Slice into squares and serve warm.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Freeze: Portion into freezer-safe containers.
Freeze up to 3 months. Thaw overnight in the fridge.
- Reheat: Oven at 350°F (175°C) for 15–20 minutes, or microwave in 60–90 second bursts until hot. Add a splash of water if it seems dry.
Benefits of This Recipe
- Protein-packed without meat: Lentils provide complete-feeling meals with minimal cost and effort.
- Gut-friendly fiber: Lentils and veggies support digestion and steady energy.
- Calcium and B vitamins: Cheese and yogurt add bone-supporting calcium and helpful B vitamins.
- Balanced macros: Carbs from lentils, protein from legumes and eggs, and fats from cheese and olive oil make it satisfying.
- Kid- and crowd-friendly: Mild flavors, cozy texture, and cheesy top win over picky eaters.
What Not to Do
- Don’t overcook the lentils: Mushy lentils make the bake dense.
Aim for tender with a bit of bite.
- Don’t skip draining: Excess liquid leads to a watery bake. Drain lentils and tomatoes well.
- Don’t add raw mushrooms: They need time in the pan to brown and concentrate flavor.
- Don’t overload with cheese: A heavy top can turn greasy. Stick to the amounts listed.
- Don’t cut too soon: Resting helps the bake set and slice cleanly.
Recipe Variations
- Make it vegan: Swap cheese and yogurt for plant-based alternatives, use 2 tablespoons ground flax mixed with 5 tablespoons water instead of eggs, and add 1–2 tablespoons nutritional yeast for extra cheesy flavor.
- Spice it up: Add 1 teaspoon chili powder or harissa paste, or use pepper jack cheese.
- Herby twist: Stir in fresh parsley, basil, or dill before baking for brightness.
- Add more veg: Bell peppers, zucchini, or shredded carrots work well.
Sauté them with the mushrooms.
- Different cheeses: Try Gruyère for nuttiness, fontina for melt, or a sharp aged cheddar for punch.
- Gluten-free: Skip the bread crumbs or use gluten-free panko.
- Extra protein: Add 1 cup cottage cheese to the cheesy layer or stir in cooked lentil pasta pieces for more bite.
- Tomato-free: Replace diced tomatoes with 1 cup unsweetened marinara or 1/2 cup vegetable broth plus an extra tablespoon of tomato paste for a smoother base.
FAQ
Can I use canned lentils?
Yes. Use about 3 cups drained and rinsed canned lentils. Since they’re already soft, be gentle when mixing and reduce any added liquid.
Which mushrooms are best?
Cremini offer the most flavor for the price, but button mushrooms work fine.
For a deeper, meatier taste, mix in a handful of chopped shiitakes.
Do I need eggs?
Eggs help the bake set and slice neatly. If you want to skip them, use a flax “egg” and make sure the mixture is thick, then let it cool slightly longer before serving.
How can I make it lower in fat?
Use part-skim mozzarella, skip the Parmesan, and replace Greek yogurt with low-fat yogurt or blended cottage cheese. Keep the olive oil to 1 tablespoon.
What should I serve with it?
A crisp green salad with lemony dressing, roasted broccoli, or garlic green beans all pair nicely.
Warm crusty bread is great for scooping, too.
Can I assemble it in advance?
Yes. Assemble up to the baking step, cover, and refrigerate for up to 24 hours. Add 5–10 extra minutes to the bake time if it’s cold from the fridge.
Why is my bake watery?
Likely from undrained tomatoes or under-sautéed mushrooms.
Next time, drain tomatoes well, cook mushrooms until browned, and let the bake rest before slicing.
Wrapping Up
This Cheesy Lentil & Mushroom Protein Bake brings comfort, nutrition, and simplicity together in one pan. It’s easy to customize, affordable, and dependable for busy weeks. Keep the staples on hand, and you’ve always got a satisfying dinner ready to go.
Make it once, and it’ll quickly become your go-to cozy classic.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
