Stove Top Lasagna

INGREdients:

• ½ a white onion

• 1 red bell pepper

• ½ tsp italian seasoning

• 25 oz can of marinara sauce

• 2 tsp vegetable bouillon paste

• 3 cups water 

• ½ cup dried lentils

• 2 cups of frozen cut leaf spinach

• 8 lasagna noodles, broken into pieces*

• ricotta cheese*

• cracked black pepper

• pink hymalain salt

• italian flat leaf parsley

Directions:

1. Finely chop onion and bell pepper.

2. Heat a splash of olive oil in a large pot over medium heat. Sautee onion, bell pepper, and italian seasoning until onion becomes translucent (about 5 minutes).

3. Add marinara sauce, water, bouillon, lentils, spinach, and noodles to the pot. bring to a simmer and cook for 25 minutes, stirring about every 5 minutes to prevent noodles from sticking to the pot.

4. Serve hot with a generous dollop of ricotta on top, crack salt and pepper over ricotta, and sprinkle the whole dish with fresh parsley. 

   * Vegan option: ricotta cheese can be omitted or substituted with cashew ricotta.

   * GF option: substitute GF pasta for lasagna noodles.