Lentil Lasagna

washingtonpost.com

Teal Dinosaur

2 tablespoons olive oil, plus more for greasing

1 large white or yellow onion (12 ounces), chopped

2 large bell peppers, cored and chopped

2 celery stalks, chopped

1 large carrot, scrubbed and chopped

One (28-ounce) can no-salt-added crushed tomatoes

1 cup water

2 teaspoons Aleppo-style chile flakes

1 teaspoon garam masala

½ teaspoon ground turmeric

½ teaspoon freshly ground ground black pepper

1 teaspoon fine salt, plus more to taste

3 cups cooked black lentils (from two 15-ounce cans), drained and rinsed (see NOTE)

1 ½ cups (6 ounces) shredded part-skim mozzarella cheese

1 ½ cups (5 ounces) finely grated parmesan cheese

1 pound no-boil lasagna sheets

Directions at washingtonpost.com

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