No Fat/No Sweat Lasagna With Spinach And Lentils

Directions

1. Note - I added 1/2 c. minced broccoli and 1 diced carrot.
2. note - recipe called for 1/4 tsp nutmeg, that I omitted - personal taste.
3. I added 1 TB each dry basil and oregano.
4. note - I usedwhole wheat or possibly spinach lasagna noodles.
5. In large bowl, combine the ricotta cheese, spinach, broccoli, egg substitute, 2 Tbsp. of the parmesan cheese, parsley, and pepper flakes. Mix well till thoroughly blended.
6. Pour 1 c. of tomato sauce into an 11" X 7" X 2" glass baking dish. (If you won't be microwaving this, you can use a metal pan, if you like.) Spread sauce proportionately to cover bottom of dish. Arrange 3 noodles in a single layer on top of the sauce. Spoon one-third of the spinach and ricotta cheese mix over the noodles; spread to make an even layer.
7. Sprinkle 2 Tbsp. of the lentils over the top, 1/2 c. of the mozzarella cheese, and the remaining Parmesan. Pour 1 1/2 c. of the tomato sauce over the cheeses. Arrange another layer of noodles on top.
8. Repeat the layering, using the remaining ingredients (note which the top layer is spinach and ricotta mix and mozzarella cheese only.) Cover tightly with vented plastic wrap. Microwave on medium-high for 18-20 min, or possibly till noodles are just tender when pierced with the tip of a sharp knife and sauce is bubbly. Rotate twice during cooking. Let stand, covered, 15 min before serving.
9. (Conventional cooking method: Preheat oven to 350 degrees F. Assemble lasagna as directed above. Cover tightly with aluminum foil. Bake for 1 hour; remove aluminuim foil and bake 10 min longer. Let stand 10 min before cutting. - note: This is what I did. I also made it ahead and let it sit overnight before baking.)
10. Pyramid equivalent using original recipe: 1 1/2 breads, 1 1/2 vegetables, 1 1/4 lowfat milk, 1/4 oz meat alternative
11. sauce below) Chol 8mg