No-Pasta Lasagna with Lentils

Yields1 Serving
 2 cups of cottage cheese or ricotta
 100 g freshly grated parmesan cheese
 1 egg
 ½ cup Olive Black
 ½ tsp dried basil
 ground pepper
 1 eggplant
 2 zucchinis
 1 can tomato sauce
 1 can lentils
 handful spinach
 1 garlic
 1 onion
 salt/pepper
 fresh basil
1

Mix together cottage cheese, egg, basil, olive oil and pepper.

2

Slice zucchini and eggplant about ¼-inch thick or less, dress with a drizzle of Olive Black, bake for 7 mins at 180 degrees Celsius.

3

Cover the bottom of glass baking dish with zucchini, spinach, tomato sauce, lentils, cottage cheese mixture, eggplant, spinach, lentils, cottage cheese. Repeat.

4

Top with fresh parmesan cheese, sprinkle with dried basil.

5

Cover with foil and bake at 350-degrees for 1 hour, removing foil for the last 15 minutes of baking.

Ingredients

 2 cups of cottage cheese or ricotta
 100 g freshly grated parmesan cheese
 1 egg
 ½ cup Olive Black
 ½ tsp dried basil
 ground pepper
 1 eggplant
 2 zucchinis
 1 can tomato sauce
 1 can lentils
 handful spinach
 1 garlic
 1 onion
 salt/pepper
 fresh basil

Directions

1

Mix together cottage cheese, egg, basil, olive oil and pepper.

2

Slice zucchini and eggplant about ¼-inch thick or less, dress with a drizzle of Olive Black, bake for 7 mins at 180 degrees Celsius.

3

Cover the bottom of glass baking dish with zucchini, spinach, tomato sauce, lentils, cottage cheese mixture, eggplant, spinach, lentils, cottage cheese. Repeat.

4

Top with fresh parmesan cheese, sprinkle with dried basil.

5

Cover with foil and bake at 350-degrees for 1 hour, removing foil for the last 15 minutes of baking.

No-Pasta Lasagna with Lentils

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