Lentil and Eggplant Lasagna

A hearty and healthy vegetarian lasagna featuring layers of roasted eggplant, protein-rich lentils, and creamy ricotta cheese.

Ingredients - Serves 6

Preheat the oven to 400°F. Arrange the eggplant slices on a baking sheet, brush with olive oil, and season with salt and pepper. Roast for 20 minutes, or until tender.
In a large skillet, sauté the onion and garlic in olive oil until soft. Add the lentils and tomato sauce and simmer for 10 minutes.
In a 9x13 inch baking dish, layer the lasagna as follows: a third of the tomato-lentil sauce, half the noodles, half the ricotta, a third of the mozzarella, and half the eggplant. Repeat the layers, ending with the remaining tomato-lentil sauce and mozzarella.
Cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle with Parmesan, and bake for another 10 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for 10 minutes before sprinkling with basil and serving.