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Lentil Lasagna

Lentil Lasagna
Lentil Lasagna
This healthy recipe comes from NDSU Extension Service.


1 c. lentils (dry) 

2 ¼ c. water

1 ¼ tsp. fennel seeds 

1 tsp. salt

8 oz. lasagna noodles 

1 c. onion chopped

1 Tbsp. garlic, minced 

2 Tbsp. olive oil

2 medium zucchini, sliced 

2 (15-oz.) cans tomato sauce

1/8 tsp. sugar 

1 tsp. dried basil leaves

 1 ½ c. mozzarella cheese, shredded


Preheat oven to 350 F. Lightly oil a 13-inch by 9-inch baking pan. In a medium saucepan, combine lentils, water, fennel seeds and salt. Bring to a boil; reduce heat, cover and simmer 30 to 40 minutes, or until lentils are tender and almost all the liquid is absorbed. Set aside. Meanwhile, cook lasagna noodles according to package directions. Drain noodles and rinse with cold water. Mix lentils with tomato sauce, sugar and basil. In a large skillet over medium-high heat, cook onions and garlic in 1½ Tbsp. oil until they are tender, about five to seven minutes. Turn onions into a bowl and set aside. To skillet, add remaining oil and zucchini and cook, stirring until zucchini is tender, about eight minutes. Arrange half the noodles over bottom of baking pan. Arrange zucchini slices evenly over noodles, then spread half the lentils over the zucchini, then half the cheese over the lentils. Top with remaining noodles, then with the onions and finally with remaining lentil mixture. Bake, covered, for 30 minutes, or until heated through. Five minutes before lasagna is done, uncover it, sprinkle with remaining cheese and continue baking, uncovered, until cheese melts. Cut into eight pieces.

Makes 8 servings (one-eighth of recipe).

Each serving has 320 calories, 8 grams (g) of fat, 18 g of protein, 45 g of carbohydrate, 7 g of fiber, 860 milligrams (mg) of sodium, and  87 micrograms (mcg) of folate and 3.8 mg of iron.

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