1 Tbsp olive oil

3-4 cloves minced garlic

1/2 cup chopped onion

Fresh grated ginger

1/2 cup rinsed uncooked lentils

1/2 cup Livwell Tuscan Vegetable & Herb Pasta Sauce

3/4 cup vegetable broth

8oz ricotta cheese

1/4 cup parmesan cheese

1-2 tbsp fresh or dried basil

1-2 tsp garlic powder

1-2 tsp red chili flakes

Salt and pepper for taste

Mozzarella Cheese

1. Heat 1 tbsp olive oil and sauté 3-4 cloves minced garlic, 1/2 chopped onion, and fresh grated ginger. Add 1/2 cup rinsed uncooked lentils, 1/2 cup Livwell Creamy Tuscan Vegetable & Herb Pasta Sauce, and 3/4 cup vegetable broth. Stir well, cover, and let it cook until the lentils are done. Use the back of a cooking spoon to mash some of the lentils. Add salt and pepper to taste and set aside
2. Cook the lasagna sheets al dente according to package instructions. You should be able to easily roll the sheets without it breaking. Drain the pasta water and run the lasagna sheets under cold water to avoid sticking
3. In a mixing bowl, combine 8oz ricotta cheese, 1/4 cup parmesan cheese, 1-2 tbsp fresh or dried basil, 1-2 tsp garlic powder, 1-2 tsp red chili flakes, and salt and pepper. Set aside
4. Lay out the cooked lasagne sheets. On each sheet, pipe or spread a layer of ricotta mixture followed by the lentil sauce mixture. Gently lift and roll the sheets, being careful not to push all the filling out
5. To a baking pan, add a layer of the Livwell Creamy Tuscan Vegetable & Herb Pasta Sauce, then place the rolled lasagna on top. Add more sauce on top of the rolled lasagna and sprinkle with mozzarella cheese. Cover with a foil and bake at 400 degrees for 15 minutes. Take the foil off and bake for another 5-7 minutes, or until the cheese has melted and browned. Serve warm!