Vegetarian

Lentil Zucchini Caulflower Casserole is for Dinner.

Lentil Zucchini Caulflower Casserole takes 15 minutes to prepare.

Lentil Zucchini Caulflower Casserole takes 45 minutes to cook.

Lentil Zucchini Caulflower Casserole makes 6 servings.

The ingredients for Lentil Zucchini Caulflower Casserole are:

Lentils, Cauliflower, Zucchini, tomato sauce, italian mix cheese

Here is how you make Lentil Zucchini Caulflower Casserole:

The ml and cup measurements gave me some grief with this, so bear with me... hehe. Chop up zucchini and caulflower into bite size bits and toss them in the bottom of your casserole dish. Drain and rinse 1 can (540 ml) of lentils. Mix lentils and a full jar (650 ml minimum) tomato sauce of your choice (I like the Newman's Own Sockaroonie or Classico Spicy Red Pepper myself) in a bowl and pour over veggies. Cook at 350 for 30 to 45 minutes until your veggies are soft, then top with as much or as little cheese as you like, and pop back in until golden and gooey.... I only recently added the caulflower to this, so play with it and see what you might like to add to it! Number of Servings: 6Recipe submitted by SparkPeople user THREE_BAD_CATS.

The nutritional information for Lentil Zucchini Caulflower Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 206.5

• Total Fat: 6.2 g
• Cholesterol: 0.0 mg
• Sodium: 444.8 mg
• Total Carbs: 25.8 g
• Dietary Fiber: 6.9 g
• Protein: 14.6 g

The dietary needs meet for Lentil Zucchini Caulflower Casserole is Vegetarian