Green Lentil Vegetable Lasagne for Two Recipe

How many of you knew that National Lasagna Day was back on July 29th? I didn’t know that, but then again, every day seems to be a national day for something, so it’s hard to keep track of them all.

For those of you who love lasagna and looking to give it a healthier twist, I think you’ll enjoy our guest post recipe for today. Now you can give your lasagna a healthy twist with pasta from Explore Cuisine!

Explore Cuisine products are all vegan, gluten-free, non-GMO and made from organic ingredients. Jam packed with protein, iron, and fiber, these pastas are the perfect alternative to other glutinous pastas. Feel great knowing that you are serving a meal made from organic chickpeas, beans, and lentils!

Green Lentil Vegetable Lasagne for Two Recipe

5 sheets green lentil lasagne cooked 6 minutes, drained
1 Japanese eggplant sliced thin lengthwise
1 red bell pepper sliced into oblongs
olive oil
salt and pepper
2 oz Mozzarella
1/2 cup bechamel sauce

Lightly coat the vegetables with olive oil. Season with salt and pepper. Roast on a baking sheet until tender. Turn down the oven to 325°F.

Lasagne 2 oz. Mozzarella, shredded 1/2 c. béchamel sauce olive oil
In a baking dish the approximate size of lasagne sheets – brush the dish with a small amount of olive oil. Place one sheet of lasagne on the bottom. Layer with vegetables, mozzarella, béchamel and lasagna sheets. Repeat. Top with last lasagna sheet with béchamel. Bake at 325°F until heated through.

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