Lentil Lasagna | The Whole Grains Council

Ingredients

• 1 cup dry lentils, rinsed
• 2 ¼ cups water
• 1 ¼ teaspoon fennel seeds
• 1 teaspoon salt
• 2 15-ounce cans low-sodium tomato sauce
• ⅛ teaspoon sugar
• 1 teaspoon dried basil leaves, crushed
• 8 ounces whole grain lasagna noodles
• 2 cups chopped onion
• 3 large cloves garlic, minced (about 1 tablespoon)
• 2 tablespoons olive oil
• 2 medium zucchini, sliced
• 1 ½ cups shredded mozzarella cheese