This recipe comes to us from Kathryn M. Przywara:

½ cup red lentils
1 ½ cup water
2-tablespoon olive oil
½ cup minced onion
¼ cup minced green pepper
¼ cup minced broccoli
¼ cup grated carrot
2 cloves garlic
1-tablespoon parsley
1 tablespoon wheat free soy sauce
1-teaspoon salt

Place the water and lentils in a saucepan, bring to boil, cover and simmer 15 minutes until tender. In large frying pan, sauté vegetables in olive oil until tender. Combine cooked lentils, sautéed veggies, and remaining ingredients. Stir to combine, but do not over mix or it will be mush. Use to replace ricotta cheese mixture in any lasagna recipe.

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