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In a med. pan, combine lentils, water, fennel seeds, and
salt. Bring to a boil. Reduce heat, cover and simmer 40 min or
until lentils are tender and water is almost all absorbed. Cook lasagna
noodles according to pkg. Drain and rinse w/cold water. Mix lentils,
tomato sauce, sugar, and Italian seasoning. Pre-heat oven to 350.
Lightly oil 9x13 pan In a large skillet over med-hi heat cook onions and
garlic in 1 ½ T oil until tender. Mix with lentil mixture Layer
noodles, cottage cheese, lentil mixture, and mozzarella (save 1/2cup to
sprinkle on the top) Bake covered for 30 min. Uncover and sprinkle
remaining cheese on top. Bake uncovered until cheese melts. |
