Moong Dal Lasagna

I made a new kind of lasagna the other day and it was so delicious that I decided to write down the recipe even though I didn’t take proper photos of neither the process or the finished creation. The photo I took on the fly will have to do, I simply can't wait to share it.

You’ll need,
No-Boil Lasagna Noodles
Fire Roasted Crushed Tomatoes
Marinara Sauce
Green Split Moong Dal (also called split mung beans)
Shredded Montery Jack and Cheddar Cheese
Salt
Finely Ground Black Pepper

Boil the moong dal until the beans are fully cooked but still slightly chewy. It takes about 30-40 minutes or so. When they’re almost done, set the oven to 350 so it has time to heat up while you prepare.
Once that’s done, drain the dal and mix with your crushed tomatoes, marinara sauce, salt and pepper.
Grease an oven safe rectangular dish, cover it with lasagna noodles, moong sauce mix, and shredded cheese. Repeat until you have several layers, then cover the last layer with sauce mix and cover it with cheese.
Cover with a lid or aluminum foil and bake in the oven for 45 minutes, take the lid or foil off and bake for another 15 minutes or until  the cheese is slightly browned and it’s easy to stick a fork through the lasagna.
Enjoy with a glass of Pinot.