WOW. This recipe is absolutely amazing, and easy enough that my husband can make it by him self ;).
It tastes equally as good with pasta noodles as it does with eggplant! If you make it with eggplant the layers are more gooey and sooo good, but if you do it with pasta it feels more filling and it’s more sturdy. Both options are great!
We make this very often in our house, and will do a double batch (one eggplant version, and one pasta version) so we can freeze it in individual potions to have for lunch and dinners later on. You can reheat it in either the oven or microwave, but actually the microwave works a bit better so the sauce doesn’t dry out.
When you make this you HAVE to make the ‘parm’, it’s so good and only three ingredients! I promise that you’ll want to put it on everything you ever make again.
The recipe is by Minimalist Baker, and you can find it here: https://minimalistbaker.com/lentil-eggplant-lasagna/
The first photo is with eggplant noodles, and the second one is with regular noodles