Karen wrote:
>
> Arri suggested a while back to use lentils in lasagna, instead of meat.
> I experimented last night and I think it's a great type of lasagna.
>
> Layered cooked al dente green lentils (a generous amount), fresh
> spinach leaves (generous amount), sliced mushrooms layed flat, basil
> tomato sauce (organic jarred from Trader Joe's, what can I say?),
> mozzarella, parmesan, ricotta and Barilla no-boil lasagna pasta. Baked
> at 350 for 45 minutes.
>
> Turned out great and so thought I'd share. Thanks, Arri London!
>
> Karen

You're welcome. You even went a step up from what I usually do which is
to cook the lentils in the sauce as we would meat. The spinach sounds
great!
Another nice version popular with our guests is to roll up the cooked
lasagne noodles with the filling (meat or lentils and cheese) and bake
them in the sauce. Makes portioning easy and neat too.