Here’s a cool twist on vegetarian lasagna: in addition to vegetables like zucchini and carrots, red lentils provide an unexpected texture and a boost in protein. The recipe comes from Fitness Food — this book continues to be a source of interesting, healthy meals.

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Chris says:

I like nights that you cook.

Lisa says:

Why’s that?

Chris says:

You choose recipes that I probably wouldn’t have.

Lisa says:

Ha, you wouldn’t have picked this one? Why not?

Chris says:

Dunno; just didn’t sound appealing to mein ears.

Lisa says:

Yet, and guess what happened?

Chris says:

I know, I freaking love it!

Lisa says:

Me too — so different. I’ve been in the mood for lasagna for a while now. We never make it!

Chris says:

Well if they turn out like this, I’m all for more.

Lisa says:

You know, I like nights that I cook, too.

Chris says:

Why’s that?

Lisa says:

I don’t have to do the dishes.

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Red Lentil & Vegetable Lasagna
1 tsp vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1 stalk celery, diced
1 carrot, diced
1 zucchini, diced
1/2 cup red lentils
2 15-oz cans chopped tomatoes
1 tbsp tomato paste
1 tsp sugar
1 tsp dried oregano
2 cups low-fat ricotta (or sub with cottage cheese)
1/2 cup skim milk
9 instant lasagna noodles
3 handfuls basil
1 egg, lightly beaten
1/2 cup low-fat grated cheddar

Heat the oil in a large, heavy-bottomed saucepan, add the onion and garlic, and cook over low heat until softened. Stir in the celery, carrot, and zucchini and cook for 2 more minutes.
Add the lentils, chopped tomatoes, tomato paste, sugar, and oregano. Add 3 cups of water, stir, and bring to a boil. Lower the heat and simmer for 40 minutes, or until the lentils are cooked. Stir frequently, and season to taste with salt and pepper. While the lentils are cooking, preheat the oven to 350F.
Combine the ricotta and milk in a bowl. Spoon half the lentil sauce into a 9 x 10 ovenproof dish. Top with 3 lasagna noodles, then half of the ricotta/milk mixture. Cover with the basil leaves. Top with 3 more lasagna noodles, then spread the remaining lentil mixture over the top. Top with the remaining lasagna noodles.
Beat the egg into the remaining half of the ricotta/milk mixture. Spread the surface with the ricotta mixture and cover with the cheese. Bake for 40 minutes. If the top starts to dry out, sprinkle with water.
Top with additional basil ribbons.

6 Servings