Vegetable Lasagna - Simple

Directions

Instructions:

1. Cook lentils with salt until al dente (soft enough to be pressed with your fingers but not very soft that is smushed), rinse and drain.
2. Slice zucchini thin with a mandolin or a sharp knife.
3. Prepare vegetables: shred the carrots, cut the broccoli into laminates, cut the mushrooms and bell pepper.
4. Use a large saucepan, cook the mushroom without disturbing until brown. Set aside.
5. In the same pan, cook the bell pepper for about 1 minute. Set aside.
6. In the same pan, cook the broccoli for 2-3 minutes. Set aside.
7. In the same pan, add a little more oil and heat up the tomato sauce, add the carrots and cooked lentils.
8. Salt and pepper to taste.
9. In an oven safe Pyrex, brush with a little bit of oil, add a layer of zucchini, tomato sauce, vegetables, drops of yogurt, parmesan cheese if desired, and a layer of raw spinach. Add a little bit of olive oil salt and pepper and repeat. Finish with a layer of zucchini on top, a drizzle of olive oil, salt and pepper, and parmesan cheese.

• Bake for 20-25 minutes at 350 degrees.