
Pasta-free lasagna for a light take on an old classic!
Prep time: 10 minutes
Cook time: 20 minutes
Great source of…
✓ Manganese
✓ Healthy fats
✓ Protein
✓ Iron
✓ Zinc
✓ Fiber
✓ Potassium
✓ Magnesium
✓ Folate
✓ Vitamins A, C, K, B12, B6
Ingredients:
2 tbsp olive oil
2 garlic cloves, minced
1/2 red onion, chopped
1/2 red bell pepper, finely chopped
1 1/2 cup cooked lentils
1 jalapeño, finely chopped (seeds removed)
1/2 teaspoon cumin or paprika
Ground black pepper
1 teaspoon sea salt
3 cups tomato sauce (Newman's Own, Cucina Antica, Amy's Organic, Rao's)
1/2 cup fresh basil, finely chopped
3 large green zucchinis
1/4 cup shredded vegan or organic mozzarella cheese (optional)
Steps:
Preheat oven to 350 degrees
Heat olive oil in a skillet over medium heat
Add garlic, onion, bell pepper, lentils and jalapeño to skillet and sauté for 2 minutes
Add spices and cook for 8 minutes, stirring occasionally
Add tomato sauce and cook for 10 more minutes on medium heat.
Remove from heat and stir in basil
Slice zucchini lengthwise and lay long slices on a baking pan
Scoop mixture onto one end of zucchini and roll up lengthwise
Top with extra tomato sauce and sprinkle with cheese (optional)
Bake for 20 minutes
Remove from oven and serve!
Tips:
Soak up extra water from zucchini with paper towels