Directions

1. Preheat oven to 350 degrees and lightly oil a 13″x9″ baking pan.
2. In a medium saucepan, combine lentils and water.
3. 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.
4. Cook lasagna noodles according to package directions. Drain noodles and rinse with cold water.
5. Mix lentils with tomato sauce and basil in a large bowl.
6. 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.
7. Add remaining 1/2 tablespoon oil and zucchini to skillet and cook, stirring, until zucchini is just tender, about 8 minutes.
8. Arrange half the lasagna noodles over bottom of baking pan.
9. Arrange zucchini slices evenly over noodles, then spread half the lentils over the zucchini and half the cheese over the lentils.
10. Top with remaining noodles, then with onions and finally with remaining lentil mixture.
11. 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.

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