Lentil Lasagna - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions
In a medium saucepan, combine the lentils, water, fennel seeds, and salt. Bring to a boil, reduce the heat, cover, and simmer for 30 to 40 minutes, or until the
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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
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