Lentil Lasagna by Chef Michael Smith – Lentils.org

Ingredients

• A big splash of olive oil
• 2 onions, chopped
• 1 whole head of garlic cloves, minced
• 1 28 oz can (796 mL) of crushed or puréed tomatoes, juice reserved
• 2 tablespoons (30 mL) of dried oregano
• 1 or 2 bay leaves
• 1 lb (500 g) of ground beef
• 4 Italian sausages, casings removed
• 2 cups (500 mL) of cooked lentils
• 1 teaspoon (5 mL) of salt
• 1 cup (250 mL) of fresh local water
• 2 eggs, whisked together
• 1 cup (250 mL) of heavy cream (35%)
• 1 lb (454 g) of ricotta cheese
• 4 cups (1 L) of shredded mozzarella cheese
• 2 cups (500 mL) of grated Parmesan cheese
• 2 boxes of ready-to-bake lasagna noodles (1 lb each)
• 1 cupful (250 mL) or so of shredded mozzarella cheese