| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings | servings |
Ingredients
- 1 box lasagna noodles
- 1 can italian diced tomatoes
- 1/2 small can tomato paste
- 1 c mushrooms (diced)
- 1/2 red bell pepper (diced)
- 2 kale leaves (destemmed and diced)
- 1 brown onion (diced)
- 2 cloves garlic (diced)
- 1 can lentils (rinsed and drained)
- 3/4 c cream cheese
- 1/4 c chicken stock
- 1.5 c shredded mozzarella cheese
- 1/2 c Parmesan cheese
- EVOO
- basil (for topping)
Ingredients
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Instructions
- In a skillet, heat up olive oil and cook the onion, kale, garlic, mushrooms and red bell pepper.
- In a pot on medium heat, combine diced tomatoes, tomato paste and lentils. Stir together and reduce to low heat.
- In another pot on medium heat, stir together cream cheese and chicken stock until cheese is melted and they are well combined. Reduce to low heat.
- Cook lasagna noodles as instructed on the box.
- In an 8x8 pan, grease the bottom of the pan and place one layer of noodles. Pour a layer of the lentil sauce, add some of the vegetables, and some of the cream cheese mixture. Top with another layer of noodles and repeat until the pan is full (I was able to fit 3 layers)
- Top with mozzarella and parmesan cheese.
- Cover with tin foil and place in the oven at 350 for 20 minutes. Remove foil and cook for another 10 minutes (the cheese on top should melt and lightly brown)
- Top with basil and extra cheese, if you wish.
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