1 cup dry lentils, rinsed
2 ¼ cups water
1 ¼ teaspoon fennel seeds
1 teaspoon salt
2 15-ounce cans low-sodium tomato sauce
⅛ teaspoon sugar
1 teaspoon dried basil leaves, crushed
8 ounces whole grain lasagna noodles
2 cups chopped onion
3 large cloves garlic, minced (about 1 tablespoon)
2 tablespoons olive oil
2 medium zucchini, sliced
1 ½ cups shredded mozzarella cheese
- In a medium saucepan, combine the lentils, water, fennel seeds, and salt. Bring to a boil, reduce the heat, cover, and simmer for 30 to 40 minutes, or until the lentils are very tender and almost all the liquid is absorbed. Remove from the heat and add the tomato sauce, sugar, and basil. Set aside.
- Meanwhile, cook the lasagna noodles according to the package directions.
- Preheat the oven to 350ºF. Lightly oil a 13 x 9-inch baking dish.
- In a large skillet over medium-high heat, cook the onions and garlic in 1 ½ tablespoons of oil until they are tender, about 5 to 7 minutes. Place the onion mixture in a bowl and set aside. Add the remaining ½ tablespoon of oil to the skillet and heat over medium-high heat. Add the zucchini and cook, stirring, until the zucchini is just tender, about 8 minutes.
- Arrange half of the lasagna noodles over the bottom of the baking dish. Top with a layer of zucchini slices, a layer of half of the lentils, and a layer of half of the cheese. Top with the remaining noodles, a layer of onions, and ﬁnally the remaining lentils.
- Bake, covered, for 30 minutes, or until heated through. Five minutes before the lasagna is done, uncover it and sprinkle the remaining cheese on top. Continue baking, uncovered, until the cheese melts and turns golden brown.
Recipe and photo courtesy of the American Pulse Association.