• prep: 30 min
• cook: 2 hr
• total: 2 hr 30 min

servings:

This vegetarian lasagna uses red lentils and bulgur to create a meal that will appeal to meat-eaters and vegetarians alike.

• 1 tablespoon / 25 ml olive oil
• 1 medium onion, finely chopped (about 1 cup / 250 ml)
• 2 cloves garlic, finely chopped
• ½ cup / 125 ml red lentils
• Small can tomato paste (5.5 oz / 156 ml)
• ½ teaspoon / 2.5 ml salt
• 2 large (28 oz / 796 ml) cans diced tomatoes
• 1-1/2 tablespoons / 25 ml dried oregano
• 2 teaspoons / 10 mldried basil
• 2 tablespoons / 30 ml balsamic vinegar
• 1-1/2 tablespoon / 25 ml brown sugar
• ½ teaspoon / 2.5 ml ground pepper
• 2 cups / 500 ml vegetable stock
• ½ cup/ 125 ml coarse bulgur
• 1-1/2 cups / 375 ml boiling water
• 8 lasagna noodles
• 3 cups / 750 ml grated mozzarella cheese
• ¼ cup / 60 ml grated Romano or Parmesan cheese

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