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lasagna noodles marinara sauce tomatoes garlic yellow lentils olive oil water white onion green peppers basil salt oregano pepper
Viewed: 26 - Published at: 4 years agoIngredients
- 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
Method
- Heat olive oil in a pan over medium heat and saute onion and peppers for about 10 minutes.
- Add basil, salt, oregano, pepper, diced tomato, and marinara sauce.
- Bring to a boil, cover, and lower heat.
- Simmer for about 20 minutes.
- Grind lentils in a blender on high speed for 2 minutes or until completely powdery.
- 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.
- Add entire tub of hummus to the yellow lentils and stir together.
- 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.
- On the top you can put a layer of lentils or tomatoes or both.
- It's not essential.
- Cover in aluminum foil or oven-safe glass top and put in the oven at 350F for about 45 minutes.
- Let it cool for about 15 minutes uncovered and serve!
