Pasta-free lasagna for a light take on an old classic!

Prep time: 10 minutes __Cook time: __20 minutes

Great source of… ✓ Manganese ✓ Healthy fats ✓ Protein ✓ Iron ✓ Zinc ✓ Fiber ✓ Potassium ✓ Magnesium ✓ Folate ✓ Vitamins A, C, K, B12, B6

Ingredients:

• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 red onion, chopped
• 1/2 red bell pepper, finely chopped
• 1 1/2 cup cooked lentils
• 1 jalapeño, finely chopped (seeds removed)
• 1/2 teaspoon cumin or paprika
• Ground black pepper
• 1 teaspoon sea salt
• 3 cups tomato sauce (Newman's Own, Cucina Antica, Amy's Organic, Rao's)
• 1/2 cup fresh basil, finely chopped
• 3 large green zucchinis
• 1/4 cup shredded vegan or organic mozzarella cheese (optional)

Steps:

1. Preheat oven to 350 degrees
2. Heat olive oil in a skillet over medium heat
3. Add garlic, onion, bell pepper, lentils and jalapeño to skillet and sauté for 2 minutes
4. Add spices and cook for 8 minutes, stirring occasionally
5. Add tomato sauce and cook for 10 more minutes on medium heat.
6. Remove from heat and stir in basil
7. Slice zucchini lengthwise and lay long slices on a baking pan
8. Scoop mixture onto one end of zucchini and roll up lengthwise
9. Top with extra tomato sauce and sprinkle with cheese (optional)
10. Bake for 20 minutes
11. Remove from oven and serve!

Tips: Soak up extra water from zucchini with paper towels