Name: Low Fat Lentil Lasagna
Prep time: 30 min
Cook time: 1 h 5 min
Ingredients: 1 tablespoon tablespoons vegetable oil; 2 large white onions; 4 cloves crushed garlic; 2 tablespoon oregano; 3 sliced carrots; 1 zucchini; 1/2 tablespoon soy sauce; 1/2 cup sun-dried tomatoes; 4 cup water; 1 pound lentils; salt; pepper; lasagna noodles; 1 pound spinach; ricotta cheese

Low Fat Lentil Lasagna

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Add protein to a standard vegetarian lasagna recipe with lentils. This vegetable lasagna recipe also includes spinach, zucchini and sun-dried tomato for that touch of sweetness.

Preparation Time30 min

Cooking Time1 hr 5 min

Ingredients

1 tablespoon tablespoons vegetable oil
2 large white onions
4 cloves crushed garlic
2 tablespoons oregano
3 sliced carrots
1 zucchini
1/2 tablespoon soy sauce
1/2 cup sun-dried tomatoes
4 cups water
1 pound lentils
salt
pepper
lasagna noodles
1 pound spinach
ricotta cheese

Instructions

Preheat oven to 375 degreses F. In a small deep pot, saute onions, garlic and spices on medium heat until onions are tender.
Add spices, carrots, and zuchini and cook for 4-6 minutes.
Add soy sauce, sundried tomatoes and a splash of water if ingredients begin to stick. Cook 3-4 minutes.
Add water and lentils, cover, and cook for 25 minutes.
When lentil mixture is done, begin layering lasagn a noodles in lasagna pan. If using pre-cooked lasagna noodles, you don't need to cook them, otherwise cook lasagna noodles first. Place a layer of noodles on bottom of pan, add lentil mixture, then spinach, then ricotto. Repeat three times.
When finished layering, place in oven for 30 minutes.