2 tsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 can no-salt-added diced tomatoes - (14 1/2 oz)
1 cup lentils, rinsed and drained
1 can no-salt-added tomato paste - (6 oz)
1 tsp ground cumin
1/4 tsp freshly-ground black pepper
1/8 tsp cayenne pepper
5 cooked lasagna noodles - (to 6)
1 cup nonfat ricotta cheese
2 Tbs grated Parmesan cheese


Preheat the oven to 350 degrees. Spray a 9-inch square baking pan with nonstick cooking spray.
In a large nonstick skillet, heat the oil. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes.
Add the tomatoes, lentils, tomato paste, cumin, black pepper, cayenne and 1 cup water; bring to a boil. Reduce the heat and simmer, covered, until the lentils are tender, 30 to 35 minutes.
Cut the noodles in half crosswise. In the pan, spread one-quarter of the lentil mixture; top with one-third of the noodles and one-third of the ricotta cheese. Repeat the layering 2 more times, ending with the lentil mixture. Sprinkle evenly with the Parmesan cheese.
Bake, covered, 25 minutes. Uncover and bake until the cheese is golden and the lasagna is bubbling around the edges, about 10 minutes longer. Let stand 10 minutes before serving.
This recipe yields 4 servings.
Per Serving: 434 Calories, 5 g Total Fat, 1 g Saturated Fat, 2 mg Cholesterol, 167 mg Sodium, 69 g Total Carbohydrate, 9 g Dietary Fiber, 30 g Protein, 420 mg Calcium.
Serving Provides: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milk, 1 Fat.
Points Per Serving: 7.