Does anyone have a great Lentil Lasagna recipe?

I tried a really tastey lentil and ricotta lasagna from Lite n Easy but I would love to try making it if anyone has a yummy recipe!!Does anyone have a great Lentil Lasagna recipe?
Lentil Lasagne





You need:


1 cup (185g) red or brown lentils


2 cups water


4 tablespoon olive oil


1 large onion, sliced


1 tablespoon chopped garlic chives (or 1 clove crushed garlic)


2 cups prepared tomato spaghetti sauce or 2 cups tomato puree


1/2 cup sliced mushrooms


1/2 cup sliced zucchini


1/2 cup grated carrot


2 teaspoons dried oregano


240g instant lasagne noodles


500g ricotta cheese


2 cups grated cheese


1 teaspoon paprika





Method:


Cook lentils in water, covered, for 25 minutes or until water has been absorbed (or microwave, covered, on high for 12 minutes).


Heat oil and gently cook onion until soft.


Add garlic chives, sauce, vegetables and oregano.


Bring to the boil and simmer for 15 minutes (or microwave on high for 10-12 minutes).


Add lentils and stir well.


In a greased shallow casserole dish, place one third of vegetable mixture.


Top with a layer of noodles and one third of the ricotta.


Repeat layers twice.


Sprinkle with cheese and paprika.


Bake in a moderate oven for 25 minutesDoes anyone have a great Lentil Lasagna recipe?
i also included a vegetarian version just in case. good luck.





Spinach and Lentil Lasagna


Recipezaar





Ingredients


1 bunch spinach


12 whole wheat lasagna noodles


1 (19 ounce) can tomato sauce


16 ounces goat cheese curds


2 cups cooked lentils (or 1 large tin)


2 teaspoons basil


2 teaspoons oregano


1 cup grated old cheddar cheese


1/4 cup grated parmesan cheese





Directions





1 Wash and pick over the spinach, and steam it until just limp.


2 Drain it and chop it.


3 Bring a large pot of salted water to a boil, and boil the lasagne noodles until soft enough to work with.


4 Rinse them under cool water, and drain well.


5 Spread the bottom of a 9';x13'; lasagne pan with several spoonfuls of the tomato sauce.


6 Lay down 3 lasagne noodles over it, and cover them with more sauce.


7 Sprinkle with one third of the cheese curds, one third of the lentils and one third of the chopped spinach.


8 Sprinkle over 1/2 teaspoon each of the basil and oregano.


9 Continue layering noodles, sauce, cheese, lentils, spinach and seasonings.


10 Finish with a layer of noodles, covered in sauce, then sprinkle over the grated cheeses, and the last of the basil and oregano.


11 Bake at 350掳F for 30 to 45 minutes.











Spinach, Mushroom, and Four Cheese Lasagna


Recipe courtesy Emeril Lagasse, 2004


Show: Emeril Live


Episode: Cookin' Casseroles








1 (20-ounce) package fresh spinach, tough stems removed and washed


5 tablespoons unsalted butter


1/4 cup minced shallots


2 teaspoons minced garlic


3/4 pound portobello mushrooms, stems removed and sliced (about 3 large)


3/4 teaspoon salt


1/2 teaspoon freshly ground black pepper


1/4 cup all-purpose flour


4 cups whole milk


1/8 teaspoon freshly grated nutmeg


2 1/2 cups grated Parmesan


15 ounces fresh ricotta


1 1/2 cups grated Fontina or provolone


1 1/2 cups grated mozzarella


1 pound lasagna noodles, cooked to al dente





Preheat the oven to 350 degrees F.





Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.


In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, 1/4 teaspoon each of the salt and black pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Remove from the heat and let cool.





To make the bechamel sauce, in a large saucepan, melt the remaining 4 tablespoons butter over medium heat. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 2 to 3 minutes. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, and 1 cup of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat.





In a bowl, combine the ricotta, fontina, and mozzarella cheeses. Fold in 1/4 cup of the bechamel sauce.





Across the bottom of a deep-dish lasagna pan (13 by 9-inches), spoon enough bechamel sauce to cover (about 1/2 cup). Then add 1/4 of the mushrooms and sprinkle 1/4 of the spinach across. Arrange a layer of cooked noodles side-by-side across the sauce. Spread another layer of bechamel over the noodles and top with more spinach, mushrooms, and cheese. Repeat layering with sauce, noodles, spinach, and cheese 2 more times, ending with noodles on top. Sprinkle the remaining 1 1/2 cups of Parmesan over the top, cover tightly with aluminum foil, and bake until the noodles are tender and the lasagna is hot and bubbly, about 30 minutes. Uncover and continue baking until golden brown on top, about 10 minutes.





Let rest for 10 to 15 minutes before serving. Serve hot.