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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 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

  1. Preheat oven to 375 degreses F. In a small deep pot, saute onions, garlic and spices on medium heat until onions are tender.
     
  2. Add spices, carrots, and zuchini and cook for 4-6 minutes.
     
  3. Add soy sauce, sundried tomatoes and a splash of water if ingredients begin to stick. Cook 3-4 minutes.
     
  4. Add water and lentils, cover, and cook for 25 minutes.
     
  5. 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.
     
  6. When finished layering, place in oven for 30 minutes.

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This looks wonderful, but doesn't state how much ricotta. Please advise.

We suggest you use 16 oz of ricotta cheese. But if you like your lasagna extra cheesy, then don't be afraid to add a bit more!

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