For those who are sensitive to night shades the lentil sauce creates a pleasing substitute and includes some extra plant based protein.
Tomatoes, peppers, potatoes, and eggplant (as well as tobacco) all belong to the same botanical family, commonly known as the nightshades. Few people are familiar with the term nightshade vegetables, and many will be surprised to learn that consuming foods from this plant group may be contributing to their pain and inflammation.
- 3/4 cup red lentils
- 4 c water or broth
- 1/2 cup diced onions
- Salt and pepper to taste
Add onions to a saucepan and saute in oil until very soft but not browned. Add lentils and stock or water and bring to a boil. Reduce heat, cover and simmer gently for 20 to 25 minutes or until lentils are very tender. Puree mixture adding stock or water to yield desired thickness. Season to taste with salt and pepper. ( yields about 2 cups of sauce.)
- 2 tbsp. chopped onion
- 1 cup mushrooms, chopped
- 1 clove garlic, minced
- 1 tsp. olive oil
- 2 cups finely diced vegetables (zucchini, celery, carrots, broccoli, onions, mushrooms etc.)
- 1 tsp. dried oregano
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup hemp seeds
In a frying pan saute onion, mushrooms and garlic until onions have softened. Stir in vegetables and spices; cover, reduce heat, and simmer 10 minutes. Remove from heat and add hemp seeds.
- 1 package uncooked lasagna noodles ( I used brown rice lasagna noodles)
Cook lasagna according to package directions.
Coat an 8-inch square baking dish with a layer of lentil sauce. Place one row of noodles in the dish. Spoon half of filling mixture over the noodles. Repeat layers, ending with noodles and layer of sauce. Sprinkle with vegan cheese (optional).
Cover baking dish, and bake at 350 degrees for 20 minutes.