Red Lentil Vegetable Lasagna & Toasted Water Chestnut Spinach Salad

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Enjoyed this homemade meal last night with some store bought desert. I discovered this Zaza Raw Desert at Whole Foods and decided to give it a try. Liked both flavors but preferred the chocolate.

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This Red Lentil Vegitable Lasagna turned out well.

1 C Red Lentils
2 C Not Chicken Broth
1 Can Fire Roasted Tomatoes
2 Small Zucchinis
1 Small Yellow Squash
2 Mini Red Bell Peppers
2 Mini Yellow or Orange Bell Peppers
1 Green Onion
2 C Fresh Spinach
1 Bag Daiya Mozzarella Style Shredded Cheese
1 Box Gluten Free Lasagna Noodles
Cook noodles til al dente and set aside. Cook lentils in broth. Mix in all remaining ingredients. Reserve enough cheese to sprinkle on top. Layer noodles & lentil mixture. Sprinkle remaining cheese on top. Bake at 375 for 40 min or until done to your liking

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The Salad was attractive & tasty!

3-4 Cups Fresh Spinach
3 Mini Bell Peppers- assorted colors
2 green Onions
1 Can Sliced Water Chestnuts
1 Jar or can Mandarin Oranges
1/8 Cup Slivered Almonds
1/8 tsp Black Sesame Seeds
A Few Dashes of Tamari Sauce
Sauté the almonds & water chestnuts in a pan. Splash with Tamari & add sesame seeds. Set aside to cool slightly while you prepare the salad. Top salad with mandarins & cooled sautéed nut mixture

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One response to “Red Lentil Vegetable Lasagna & Toasted Water Chestnut Spinach Salad

  1. Your dishes look delicious! I love your idea of adding water chestnuts to your spinach salad. I agree, it is very attractive – a real treat for dinner guests. 🙂

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