Lasagna
(Lentils)
Sort & rinse:
1/2 c brown or green lentils
Put the lentils in a bowl & add:
water
to cover them by 2" - 3"
& let soak for at least 7 hrs.,
or overnight.
In the morning,
rinse the soaked lentils & drain.
Put the soaked lentils in a pot.
Cover them with:
1/2" of water
above the lentils & bring to a gentle boil.
Reduce heat, cover with the lid slightly ajar
& simmer 30 min.
Stir occasionally.
After the 30 min. add:
1/2 t salt
to the lentil pot & simmer 15 min.
with the lid still slightly ajar.
Stir occasionally, adding more water if the lentils get too dry.
Set aside.
(Vegetables)
Put in a small pot or steamer:
2 1/2 c diced zucchini
1 c diced onion
1/4 c diced red bell peppers
1 minced garlic clove
1/2 t salt
1 c water
Cook covered on med. heat for 15 min.
Stir occasionally.
No need to drain.
Set aside.
Preheat oven at 350º
(Tomato Sauce)
Put in a large bowl:
2 c (14.5 - 15 oz. can) tomato sauce
1/2 c (6 oz. can) tomato paste
4 c (28 oz. can) diced tomatoes
1/2 c diced fresh tomatoes
2 t onion powder
1 1/2 t garlic powder
1 t basil
1 t oregano
1 t Italian seasoning
1 t salt
(or 1 1/2 t salt for whole wheat pasta)
1 T lemon juice
3 T honey
1 c water
& whisk.
(Mixture)
Then add the Lentils & cooked Vegetables to the large bowl of Tomato Sauce & stir.
(When using brown rice noodles, this sauce is so rich you can actually make 3 layers of noodles using 2 cups of the Mixture between each layer.)
Layer in 9x13 glass pan:
3 c of the Mixture
spread out on the bottom
4 uncooked any whole grain lasagna pasta
3 lengthwise
& the 4th measure in the pan.
Then break off the excess amount & place width wise.
Continue layer 2:
with 3 c of the Mixture
spread out
4 more uncooked any whole grain lasagna
(do the same as above)
Then add:
the rest of Mixture
on top.
Bake uncovered at 350º for 40 - 50 min.
This Lasagna is very giving, so you can smooth out the top with a back of a large spoon as it cools down.
Cut into squares & serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.
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