Last Minute Red Lasagna

Ingredients

• 28 ounce can of crushed tomatoes
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon fine grain salt
• 2 cloves garlic, chopped
• 1/2 teaspoon red pepper flakes
• Lemon zest
• 12 ounces fresh pasta sheets, cut into lasagna strips
• 9 ounces dried whole wheat no-boil lasagna sheets
• 1 cup cooked red lentils or cannellini beans
• 1/4 cup chopped olives, optional
• 4 ounces mozzarella cheese, torn

Directions

1. Bring the oven up to 375 degrees F (190 C).
2. Put the olive oil, salt, garlic, red pepper flakes, cooked lentils or beans, olives (if using), and mozzarella cheese in a large bowl. Stir until everything is nicely distributed.
3. Use 1/4 of the crushed tomatoes to cover the base of an 8x8 inch baking dish. Lay no-boil lasagna sheets over the sauce. Spoon 1/3 of the cheese mixture across that pasta, then add a layer of fresh pasta strips. Add lemon zest here, if desired.
4. Build the same layers 2 more times, so lasagna sheets are the last thing on the stack. Add the remaining crushed tomatoes and smooth them across the surface. Cover the pan with foil, then bake for 30 minutes, or until the center is hot and the sauce is bubbling at the edges. Uncover and return it to the oven for an additional 10 minutes, or until the cheese has melted and the top is golden brown. Allow it to cool for 5-10 minutes before serving.