Squash & Lentil Lasagna
I N G R E D I E N T S
4 medium zucchini squash
4 medium yellow squash
1 package oven-ready lentil lasagna
2 cups fresh spinach, roughly chopped
5 cups tomato sauce
1/2 cup milk (unsweetened plain)
1/2 red onion, roughly chopped
3 cloves (or 1 tbsp) minced garlic
1/4 cup pine nuts
1/4 cup olive oil
1 cup fresh basil leaves
1 tbsp balsamic vinegar
1/2 tsp ground black pepper
Salt
D I R E C T I O N S
Preheat oven to 400 degrees F.
Wash and slice the squash and zucchini. Set aside.
In a blender, combine 1 cup tomato sauce with the milk, onion, garlic, pine nuts, olive oil, basil, vinegar, and pepper. Blend until smooth. Taste and add salt as needed.
In a large bowl, stir the blended basil sauce and the remaining tomato sauce together.
In a 9x13 baking dish, spread about 1-1/2 cups of sauce on the bottom. Place a layer of lentil lasagna on top, followed by a layer of squash, then spinach, then more sauce. Repeat until you’ve used all of the ingredients (you’ll probably end up with 3 layers), making sure the top layer of noodles are under sauce and squash (if not, they will dry out).
Bake for 35-40 minutes, until noodles and squash are tender. Remove from the oven and let cool for at least 10 minutes before serving.
