Ingredients: Amy’s Organic Marinara Sauce, Ricotta Cheese 16 oz., Organic Mozzarella and Parmigiano Reggiano, Yves Meatless Pepperoni, Raw Organic French Green Lentils, ½ Green and Red Bell Pepper, Yellow and Green Zucchini Squash, 1 garlic clove, ½ onion, Raw Kale Chopped, “Bionaturae” Lasagna Noodles, sea salt, Simply Organic pepper, and Nutmeg.
Cook 1 cup of green lentils and set aside.
Lightly saute onion, garlic, peppers, zucchini and dash of salt and pepper in extra virgin olive oil. Set aside and mix in some Amy’s red sauce and add the lentils. *Call this the bean mix.
In another bowl, Add raw Chopped Kale (2 cups) with Ricotta Cheese, dash of pepper, dash of nutmeg and Parmigiano reggiano. Mix together. You can also add some Amy’s Red sauce if it seems too thick to spread.
*This we can call the ricotta mix
Preheat Oven to 350
In 8×8 glass dish we will make layers of everything. First place bean mix across bottom of pan to make a light layer. On top of that place lasagna noodles raw to cover. Add Amy’s Red sauce on top of noodles to lightly coat. Then add ricotta mix as a layer and top that with mozzarella cheese. Cover that with Lasagna Noodles, red sauce, then bean mix and ricotta mix combined and top with slices of meatless pepperoni.
Sprinkle top with mozzarella and fresh parmigiano reggiano.
Cover with Parchment paper and then Foil.
Bake covered for about 30 minutes. Then remove cover! Place back in oven and continue cooking for maybe 15 mins until the top is bubbly. Let this sit for a bit to cool before you cut into it.