Zucchini Lasagna with Lentil Bolognese

Ingredients for the bolognese

• 2 kg crushed canned tomatoes or ripe tomatoes
• 2 large onions
• 2 large carrots
• 2 leeks
• Extra virgin olive oil
• Pink salt
• Date paste or sweetener of choice
• 2 jars of cooked lentils (rinsed and drained)
• Dried oregano

Method

1. 1Finely chop the carrots, onions, and leeks using a food processor and add them to your pressure cooker.
2. 2Add the crushed tomatoes, olive oil, salt, and sweetener.
3. 3Stir well and seal the pressure cooker.
4. 4Cook over high heat until steam begins to release, then turn the heat down and cook on low for 15-20 minutes.
5. 5Release the pressure valve safely and remove the lid.
6. 6Stir in the cooked lentils and oregano, then simmer uncovered over low heat for about 19 minutes or until the excess liquid evaporates.
7. 7Done! Our LENTIL BOLOGNESE is ready.

Ingredients for assembling the lasagna

1. 12 large zucchinis
2. 2Low-fat melting cheese
3. 3Light mozzarella
4. 4Grana Padano cheese
5. 5Lentil bolognese

Assembly & Baking

1. 1Preheat the oven to 180ºC.
2. 2Thinly slice the zucchinis lengthwise.
3. 3In an oven-safe baking dish, assemble the lasagna: a layer of zucchini slices, a layer of lentil bolognese, and a layer of low-fat cheese. Repeat the layers until all ingredients are used up.
4. 4Bake for 20 minutes, then arrange sliced fresh mozzarella on top and bake for another 2 minutes until melted.
5. 5Garnish with shaved Grana Padano just before serving.
6. 6Done! Our ZUCCHINI LASAGNA WITH LENTIL BOLOGNESE is ready to enjoy.

Notes

1. 1You can make the sauce in a regular pot without a pressure cooker; it's the exact same method, it will just need a bit more simmering time.
2. 2If you don't have a food processor, chop the vegetables finely by hand or grate them on a box grater like our grandmothers used to do.
3. 3A small amount of sweetener helps cut through the natural acidity of the tomatoes.