Lentil Lasagna

Lentils take the place of meat in this vegetarian lasagna.

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Serves8 (people)
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Ingredients

Directions

  1. In a medium saucepan, combine lentils and water.
  2. Bring to a boil; reduce heat, cover and simmer 30-40 minutes or until lentils are very tender and almost all the liquid is absorbed. Set aside.
  3. Preheat oven to 350 degrees and lightly oil a 13″x9″ baking pan.
  4. Meanwhile, cook lasagna noodles according to package directions. Drain noodles and rinse with cold water.
  5. Mix lentils with tomato sauce, sugar 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.
  7. Turn onions into a bowl and set aside.
  8. Add remaining 1/2 tablespoon oil and zucchini to skillet and cook, stirring, until zucchini is just tender, about 8 minutes.
  9. Arrange half the lasagna noodles over bottom of baking pan.
  10. Arrange zucchini slices evenly over noodles, then spread half the lentils over the zucchini and half the cheese over the lentils.
  11. Top with remaining noodles, then with onions and finally with remaining lentil mixture.
  12. Bake, covered, for 30 minutes or until heated through.
  13. Five minutes before lasagna is done, uncover it and sprinkle on remaining cheese.
  14. Continue baking until cheese melts.
Nutrition Facts
Lentil Lasagna
Amount Per Serving
Calories 355 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6g 30%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 29mg 10%
Sodium 244mg 10%
Potassium 514mg 15%
Total Carbohydrates 44g 15%
Dietary Fiber 5g 20%
Sugars 5g
Protein 18g 36%
Vitamin A 9%
Vitamin C 19%
Vitamin D0%
Calcium 23%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

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