Vegetarian Voussaka

Prep Time: 30 Minutes

Cook Time: 45 Minutes

Ready In: 75 Minutes

Servings: 8

Ingredients:

1 pound(s) zucchini 1/2 inch slices

36 ounce(s) vegetable stock

1 3/4 cup(s) green or brown lentils

1 medium onion small dice

16 ounce(s) button mushrooms quarter or half

10 ounce(s) canned chickpeas drained and rinsed

14 ounce(s) roasted onion and garlic canned tomatoes

2 tablespoon(s) tomato paste

1 1/2 tablespoon(s) herbes de provence

12 ounce(s) 0 % plain greek yogurt

2 eggs or equivalent substitute

3/4 cup(s) 2% shredded cheese optional

salt and pepper to taste

olive oil

Directions:

1. Preheat to 350 degrees
2. Boil lentils and 1 bay leaf in vegetable stock for 20 minutes or until tender. Drain but do not rinse.
3. Saute onions and garlic in 1 tablespoon of Olive Oil until tender but not brown. 3. Stir in the lentils, mushrooms, chickpeas, tomatoes, tomato paste, herbs, and 3 table spoons of water. Bring to a boil; cover and simmer gently for 10 minutes, stirring occasionally.
4. Heat 1 tablespoon of Olive Oil in a non stick skillet over medium high heat. Pan fry the zucchini until they are brown on both sides.
5. Place a single layer of zucchini at the bottom of a large. lasagna dish. Spoon half of the tomato mixture over the top. Repeat with the second layer of zucchini and tomato.
6. Mix yogurt and egg in a bowl with a teaspoon of salt and pepper each. Pour over the top of the dish. Sprinkle with cheese.
7. Place the dish in the oven on top of a sheet pan and bake for 45 minutes and the top is light brown and bubbling.

By RecipeOfHealth.com