Lentil LasagnaFeatured

Lentil Lasagna


For 4 Person(s)

Lentil Lasagna

  • 1 cup dry USA lentils, rinsed
  • 2 1/4 cups water
  • 1 1/4 tsp fennel seeds
  • 1 tsp salt
  • 8 oz lasagna noodles
  • 2 cups onion, chopped
  • 3 large cloves garlic, minced (about 1 tbsp)
  • 2 tbsp olive oil
  • 2 medium zucchini, slilced
  • 2 15 oz cans tomato sauce
  • 1 1/8 tsp sugar
  • 1 tsp dried basil leaves, crushed
  • 1 1/2 cups shredded Mozzarella cheese


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 very tender and almost all the liquid is absorbed. Set aside.

Meanwhile, cook lasagne noodles according to the package directions. Drain noodles and rinse with cold water.

Mix lentils with tomato sauce, sugar, and basil.

Preheat oven to 350°F. Lightly oil a 13 x 9-inch baking pan.

In a large skillet over medium-high heat, cook onions and garlic in 11⁄2 tablespoons oil until they are tender, about 5 to 7 minutes. Turn onions into a bowl and set aside. To skillet add remaining 1⁄2 tablespoon oil and zucchini and cook, stirring, until zucchini is just tender, about 8 minutes.

Arrange half the lasagne noodles over bottom of baking pan. Arrange zucchini slices evenly over noodles, then spread half the lentils over the zucchini and half the cheese over the lentils. Top with remaining noodles, then with onions, and finally with remaining lentil mixture.

Bake covered for 30 minutes or until heated through. Five minutes before lasagne is done, uncover it, sprinkle on remaining cheese, and continue baking uncovered until cheese melts.