Lentil Lasagna

Don't let the name scare you off.  This is one delicious lasagna.  That being said, don't go into this recipe thinking it will be exactly like your traditional lasagna.  You have to think of it as its own thing.  And it's a good thing.  I was feeling like lasagna but didn't want all of the cheese and dairy that go with it.  I've had some great vegetarian lasagnas that use tofu in the cheese sauce or TVP as the meat but I didn't want to use any soy this time either.  I have substituted lentils for "meat" so many times and in so many other recipes.  I can't believe this is the first time I thought to use it in lasagna.  It was great!  I made THIS cheese sauce to layer with the sauce mixture.  I think next time I will one-and-a-half the recipe or double it.  Just needed a bit more.  It was stretched pretty thin.  For the zucchini layer I used a vegetable peeler to get the slices very thin and long.  I just peeled the zucchini and then used the peeler to slice all around until I got to the inside seed part.  I put a generous layer of zucchini over the first two noodle layers and they blended right in to the noodle layer.  Great way to get more veggies in.  This recipe does take a few pots and pans to make but if you know you're going to make it you can cook the lentils and the cheese sauce in advance and cut down on the time.


*This can also be made in a crock pot.  Layer as directed in recipe.  Do not cook noodles ahead of time.  Layer dry noodles.  You will have to break them up to cover your crock pot-especially if it's round like mine! Add 1 Tbsp. of water to each corner after assembling the lasagna to help the noodles cook.  Cook in crock pot on High for 3 hours.  Note that not all crock pots are the same-adjust time and temperature according to your crock pot.

Lentil Lasagna

9 lasagna noodles, cook as directed
1/2 cup dry lentils
2 cups water
1-2 bottles of your favorite pasta sauce, reserve 1 cup for top
1/2 bag spinach, chopped
1-2 cloves garlic, minced
1/2 onion, chopped
1 c. chopped mushrooms
2 zucchini-thinly sliced with a vegetable peeler
chopped olives, if desired
Mozzarella "cheese" sauce

Boil noodles in a large pot and cook as directed.

Sort and rinse lentils, being sure to remove any stones.  In a separate pot, bring lentils and 2 cups of water to boil.  Cover with lid slightly ajar and simmer for 20 min. or until tender.  Drain off any remaining liquid.  Set aside.

While noodles and lentils are cooking make cheese sauce. (See recipe below.)  When finished, set aside.

In a large skillet heat about a tablespoon of olive oil and sauté garlic and onion.  Add mushrooms.  Add chopped spinach until wilted.  Stir in sauce and cooked lentils.

To assemble lasagna:  Cover bottom of 9x13 baking dish with about 1 cup lentil/sauce mixture.  Top with 3 cooked lasagna noodles.  Layer with half of zucchini slices.  Place zucchini in the same direction as noodles.  Top the zucchini with half of remaining lentil/sauce mixture.  Next, spread half of the cheese sauce over the lentil/sauce layer.  Sprinkle with sliced olives if desired.  Repeat with layer of noodles, remaining zucchini, remaining lentil/sauce mixture, cheese sauce, and olives.  Place last 3 noodles and cover with reserved 1 cup of plain sauce.  Cover with foil and bake at 350 degrees for 35 minutes.  Let sit for 10 minutes before serving.

Mozzarella "Cheese" Sauce
1 cup water
2 small cloves of roasted garlic
2 Tbsp. fresh lemon juice
1-2 Tbsp. tahini (the larger amount makes it "cheesier")
1/4 cup nutritional yeast
3 Tbsp. rolled oats
1 Tbsp. cornstarch or arrowroot powder
1/8 tsp. dry mustard
1 1/2 tsp. onion powder
1/2 tsp. salt

Place all ingredients in a blender or food processor and blend until completely smooth.  Pour into a small saucepan and cook over medium heat, stirring constantly, until smooth and thick.