Low Fat Lentil Lasagna
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 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
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.