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Ingredients
1 c. lentils (dry)
2¼ c. water
1¼ tsp. fennel seeds
1 tsp. salt
8 oz. lasagna noodles
1 c. onion, chopped
1 T. garlic, minced
2 T. olive oil
2 medium zucchini, sliced
2 (15-ounce) cans tomato sauce
1/8 tsp. sugar
1 tsp. dried basil leaves
1½ c. mozzarella cheese, shredded
 
Directions
Preheat oven to 350 F. Lightly oil a 13-inch by 9-inch baking pan. In a medium saucepan, combine lentils, water, fennel seeds and salt. Bring to a boil; reduce heat, cover and simmer 30 to 40 minutes, or until lentils are tender and almost all the liquid is absorbed. Set aside. Meanwhile, cook lasagna noodles according to package directions. Drain noodles and rinse with cold water. Mix lentils with tomato sauce, sugar and basil. In a large skillet over medium-high heat, cook onions and garlic in 1 ½ Tbsp. oil until they are tender, about 5 to 7 minutes. Turn onions into a bowl and set aside. To skillet add remained oil  and zucchini and cook, stirring until zucchini are tender, about 8 minutes. Arrange half the noodles over bottom of baking pan. Arrange zucchini slices evenly over noodles, then spread half the lentils over the zucchini then half the cheese over the lentils. Top with remaining noodles, then with the onions and finally with remaining lentil mixture. Bake, covered, for 30 minutes, or until heated through. Five minutes before lasagna is done, uncover it, sprinkle with remaining cheese, and continue baking, uncovered, until cheese melts.  Cut into eight pieces.
 
Makes eight servings (1/8 recipe). Each serving has 320 calories, 8 grams (g) fat, 18 g protein, 45 g carbohydrate, 7 g fiber, 860 milligrams (mg) sodium, 87 micrograms folate and 3.8 mg iron.