Arri suggested a while back to use lentils in lasagna, instead of meat.
I experimented last night and I think it's a great type of lasagna.

Layered cooked al dente green lentils (a generous amount), fresh
spinach leaves (generous amount), sliced mushrooms layed flat, basil
tomato sauce (organic jarred from Trader Joe's, what can I say?),
mozzarella, parmesan, ricotta and Barilla no-boil lasagna pasta. Baked
at 350 for 45 minutes.

Turned out great and so thought I'd share. Thanks, Arri London!

Karen