I adapted this recipe from the Moosewood celebrates cook book. They call for egg plant but didn't have any and it has marginal nutritional value. I think this recipe works well with any variety of vegetables. I also used gouda cheese instead of feta because that is what I had on hand.

Ingredients

8 serv.

dried lentils↗1⁄2 cup
water↗3 cups
garlic clove↗1
bay leaf↗1
diced onion1 cup
garlic cloves↗3
bell pepper↗1⁄2 cup
carrot↗1 cup
yellow squash↗1 cup
mushrooms↗12 ounces
dry red wine↗1⁄2 cup
ground cinnamon↗1 teaspoon
oregano↗1⁄2 teaspoon
marjoram↗1⁄2 teaspoon
canned tomatoes3 cups
cup fresh parsley↗1⁄4
salt↗
pepper↗
ounces whole wheat lasagna noodles, broken up↗8
cup parmesan cheese, grated↗1⁄2
tablespoons butter↗3
cup flour↗1⁄4
cups milk, heated to just below scalding↗2
pinch nutmeg↗1
salt↗
eggs↗3
cup feta cheese↗1
parmesan cheese↗1⁄4

Step-by-step instructions

1
Cook lentils, one clove of garlic and bay until tender. When done, drain any excess liquid and bay leaf. Smash garlic into lentils.
2
cook onion and garlic in pan until onion is transparent. Add the fresh vegetables and cook until they are partially cooked. Add tomatoes, wine and salt and pepper, cook for 15 minutes.
3
Add lentils to vegetables and cook until ready to layer.
4
Boil noodles to al dente (8-10 minutes).
5
drain when done and toss with olive oil and parmesan.
6
Cover and set aside.
7
Preheat oven to 350.
8
Melt butter in saucepan, add flour and whisk 1-2 minutes.
9
Add hot milk and cook until it starts to thicken.
10
Remove from heat and add nutmeg and salt.
11
Add eggs slowly.
12
Layer in baking dish vegetable/lentil mix, noodles, half of feta, vegetables, noodles, more feta, bechamel sauce and parmesan.
13
Bake covered for 25 minutes.
14
Uncover and let cook until bubbly and brown.

Source: food.com

Original recipe ↗

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