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Lentil Lasagna (low fat)

1-2 tablespoons vegetable oil
2 large white onions
4 cloves crushed garlic
2 tablespoons oregano
3 sliced carrots
1 zuchini
1/2 tablespoon soy sauce
1/2 cup sun-dried tomatoes
4 cups water
1 lb lentils
salt
pepper
lasagna noodles
1 lb spinach
ricotta cheese

In a small deep pot, saute onions, garlic and spices on medium heat
until onions are tender. Add spices, carrots, and zuchini and cook
for 4-6 minutes. Add soy sauce, sundried tomatoes and a splash of
water if ingredients begin to stick. Cook 3-4 minutes. Add water
and lentils, cover, and cook for 25 minutes.

Preheat oven to 375 degreses. When lentil mixture is done begin
layering lasagn a noodles in lasagna pan. If using pre-cooked
lasagna noodles, you don't need to cook them, otherwise cook lasagna
noodles first. Place a layer of noodles on bottom of pan, add
lentil mixture, then spinach, then ricotto. Repeat three times.
When finished layering, place in oven for 30 minutes.

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