Eggplant Lentil Lasagna

Serves: Six | Prep: 20 min | Cook: 1 hr, 30 min

Ingredients:

Eggplant Lentil Lasagna:
2 eggplants, sliced 1/4-inch thick
3 Tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
4 cups Marinara Sauce
1 14oz can lentils, rinsed and drained
2 Tbsp butter
2 Tbsp flour
1 1/2 cups milk
1 cup ricotta cheese
2 Tbsp fresh parsley, minced
2 Tbsp fresh basil, minced
12 lasagna sheets
1 1/2 cups mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
1 ball fresh mozzarella, torn

Directions:
Preheat oven 400F/200C. Line two baking trays with baking paper.

Place sliced eggplant onto the prepared trays. Drizzle with olive oil, salt, and pepper. Bake for 20 minutes turning eggplant over and roast for another 10 minutes, edges should be caramelized and soft on the inside. When eggplant is cooked set aside and reduce oven temp to 350F/180C.

Melt butter in a saucepan over medium low heat. Whisk in flour and cook for one minute, whisking constantly. Slowly add in milk and stir or whisk, until smooth. Cook, 5-7 minutes, stirring constantly with a wooden spoon, the sauce is done when you can trace a line across the back of the spoon and the line remains visible. Take off the heat and stir in fresh parsley, basil and ricotta, mix well and set aside.

Stir lentils into the marinara sauce.

Assemble the lasagna by spooning some of the lentil marinara on to the bottom of a 13 X 9-inch casserole dish, place four lasagna sheets on top, top with a third of the ricotta mixture, followed by a few slices of eggplant and then some of the marinara sauce. Repeat theses steps one more time: lasagna sheets, 1/3 ricotta mix, eggplant, sauce. Top with four more lasagna sheets and cover with remaining 1/3 of ricotta mix. Sprinkle with parmesan cheese, shredded mozzarella, and fresh torn mozzarella. Bake for 50 to 60 minutes, letting it slightly cool for 10 minutes before serving.

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