 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
Tastes almost EXACTLY like veggie and cheese lasagna! Ingredients:
10 ounces lasagna noodles (brown rice) |
28 ounces marinara sauce |
28 ounces diced tomatoes |
8 ounces garlic hummus |
1 cup yellow lentils, uncooked |
2 tablespoons olive oil |
3 cups water |
1 white onion, diced |
2 green peppers, diced |
1 teaspoon basil |
1 teaspoon salt |
1 teaspoon oregano |
1 teaspoon pepper |
Directions:
1. Heat olive oil in a pan over medium heat and saute onion and peppers for about 10 minutes.
2. Add basil, salt, oregano, pepper, diced tomato, and marinara sauce. Bring to a boil, cover, and lower heat. Simmer for about 20 minutes.
3. Grind lentils in a blender on high speed for 2 minutes or until completely powdery.
4. Boil 3 cups water, then add the powder, using a whisk to completely mix it into the water. Lower heat and simmer, stirring constantly, for about 10 minutes.
5. Add entire tub of hummus to the yellow lentils and stir together.
6. In a 9x13 pan, spoon a little bit of the marinara sauce on the bottom. Then make the lasagna layers: 3 noodles, lentils, then marinara sauce.
7. On the top you can put a layer of lentils or tomatoes or both. It's not essential.
8. Cover in aluminum foil or oven-safe glass top and put in the oven at 350F for about 45 minutes.
9. Let it cool for about 15 minutes uncovered and serve!
|
|