Lentil and Vegetable Lasagna

Ingredients

• 9 sheets lasagna noodles
• 1 cup brown or green lentils
• 28 oz canned crushed tomatoes
• 1 onion
• 3 cloves garlic
• 5 oz fresh spinach
• 15 oz ricotta cheese
• 1½ cups mozzarella cheese
• ½ cup Parmesan cheese (optional)
• 1 egg
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp salt
• ¼ tsp black pepper
• 2 cups vegetable broth

Steps

1. Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions until al dente; drain and set aside.
2. Rinse lentils. In a medium pot, combine lentils with vegetable broth and cook until tender, about 20-25 minutes. Drain any excess liquid.
3. While lentils cook, finely chop onion and mince garlic. Heat olive oil in a large skillet over medium heat. Sauté onion until softened, about 5 minutes, then add garlic and cook for 1 minute more.
4. Stir in crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat and cook for 10 minutes. Stir in cooked lentils and spinach; cook until spinach wilts, then remove from heat.
5. In a bowl, combine ricotta cheese, egg, and a pinch of salt and pepper. Mix well.
6. Assemble the lasagna: Spread a thin layer of tomato-lentil sauce in the bottom of a 9x13 inch baking dish. Layer with 3 lasagna noodles, then half of the ricotta mixture, and then a third of the mozzarella cheese. Repeat layers: sauce, noodles, remaining ricotta, a third of mozzarella.
7. Finish with a final layer of noodles, the remaining sauce, and the last third of mozzarella cheese. If desired, sprinkle with Parmesan cheese.
8. Cover with foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes, or until cheese is bubbly and lightly golden. Let stand for 10 minutes before serving.