Lentil Lasagna
Lentils take the place of meat in this vegetarian lasagna. A good source of fiber and iron, lentils are a plant-based protein with endless possibilities.
Ingredients
- 1 cup Lentils Rinsed
- 2 1/4 cups Water
- 8 oz Lasagna Noodles
- 2 Tbsp Olive Oil
- 2 Zucchini Medium, sliced
- 2 cans Crushed Tomatoes 15 oz, or plain tomato sauce
- 2 tsp Basil
- 2 cups Onion Chopped
- 3 cloves Garlic Minced
- 1 cup Mozzarella Cheese Shredded, reduced fat
Equipment
- Baking Sheet 13×9
- Medium Saucepan
- Large Skillet
Instructions
- Preheat oven to 350 degrees and lightly oil a 13″x9″ baking pan.
- In a medium saucepan, combine lentils and water.
- Bring to a boil; reduce heat, cover and simmer 20 minutes or until lentils are mostly tender, but aren't fully cooked or mushy (they will continue to cook in the oven). Drain and set aside.
- Cook lasagna noodles according to package directions. Drain noodles and rinse with cold water.
- Mix lentils with tomato sauce and basil in a large bowl.
- In a large skillet over medium-high heat, cook onions and garlic in 1 1/2 tablespoons oil until they are tender, about 5-7 minutes. Turn onions into a bowl and set aside.
- Add remaining 1/2 tablespoon oil and zucchini to skillet and cook, stirring, until zucchini is just tender, about 8 minutes.
- Arrange half the lasagna noodles over bottom of baking pan.
- Arrange zucchini slices evenly over noodles, then spread half the lentils over the zucchini and half the cheese over the lentils.
- Top with remaining noodles, then with onions and finally with remaining lentil mixture.
- Cover with foil (see tip in notes below) and bake for 30 minutes or until heated through. Five minutes before lasagna is done, uncover it to let the cheese get brown in spots. Allow to cool for 10 minutes before slicing.
Notes
To keep the cheese from sticking to the foil, lightly spray the food-facing side of the foil with cooking spray. This will help keep the cheese from melting onto the foil and prevent it from being pulled off when the foil is removed.
Nutrition
Nutrition Facts
Lentil Lasagna
Serving Size
-1 serving
Amount per Serving
Calories
322
Calories from Fat 72
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
11
mg
4
%
Sodium
236
mg
10
%
Potassium
795
mg
23
%
Carbohydrates
49
g
16
%
Fiber
11
g
46
%
Sugar
9
g
10
%
Protein
16
g
32
%
Vitamin A
425
IU
9
%
Vitamin C
23
mg
28
%
Calcium
146
mg
15
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Basil, Garlic, Lasagna Noodles, Lentils, Mozzarella Cheese, Olive Oil, Onion, Tomatoes, Zucchini