1. Spray a 9-by-13-inch baking pan with vegetable cooking spray.

2. In a medium saucepan, heat water to boiling over high heat. Rinse lentils in cold water and add to boiling water; reduce heat to maintain a simmer. Cook until water is absorbed and lentils are soft, about 10 to 15 minutes. Remove from heat.

3. While lentils are cooking, heat oil in a large nonstick skillet over medium heat. Add carrots, mushrooms, and broccoli and cook for 12 minutes, then stir in spinach. Cook until vegetables are tender and spinach is wilted, about 2 to 4 minutes. Transfer to a bowl.

4. Add garlic, onion, onion powder, ground beef, salt, and pepper to skillet. Cook over medium heat until meat is browned in small pieces and onions are tender, about 6 minutes. Stir in cooked lentils and tomato puree. Remove from heat and set meat sauce aside.

5. Preheat oven to 350 degrees F. In a medium mixing bowl, blend together ricotta and egg white. Stir in Parmesan and 1 1/2 cups of the mozzarella. Mix in basil and parsley.

6. Assemble lasagna. Spread about a third of the meat sauce on bottom of prepared pan. Place 3 lasagna sheets over sauce. Spread half the vegetable mixture over lasagna sheets. Top with half the cheese mixture and another third of the sauce. Top with 3 more lasagna sheets. Top with remaining vegetable mixture, then cheese mixture. Cover with remaining 3 lasagna sheets. Top with remaining meat sauce and sprinkle with reserved 1/2 cup mozzarella cheese.

7. Spray a sheet of foil with vegetable cooking spray and cover pan with foil, sprayed-side down. Bake for 50 minutes, until sauce is bubbling and cheese is melting. If needed, uncover and bake an additional 10 minutes until cheese is melted on top. Let rest for 10 minutes before serving.

Source: Hannaford fresh Magazine, September - October 2013