Lentil Lasagna

Lentil Lasagna

This lasagna, from the USA Dry Peas & Lentil Council and Chef L.J. Klink, is an example of blendability.

YIELD: 12 servings

1 lb. lasagna sheets; frozen or no-boil

For sauce:
2 Tbsps. olive oil
1 ½ cups onions, chopped fine
1 cup carrots, finely diced
6-8 garlic cloves, crushed
2 ½ cups fresh chopped tomato, de-seeded if possible
¼ cup basil, chopped or shredded
½ cup honey
½ tsp. red pepper flakes
2 tsp. kosher salt
1 qt. tomato sauce

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