Lentil Eggplant Penne Bake

Ingredients

• 12 Ounce whole wheat penne - 12 ounces
• 0.75 Cup dry green lentils - 3/4 cup, Simmered until tender but intact, then drained well.
• 1 Count eggplant - 1 medium (about 1 pound), diced, About 1 pound.
• 1 Count zucchini - 1 medium (about 8 ounces), diced, About 8 ounces.
• 5 Ounce baby spinach - 5 ounces
• 28 Ounce crushed tomatoes - 28 ounces
• 1 Count yellow onion - 1 medium, diced, diced
• 4 Count garlic - 4 cloves, minced, minced
• 3 Tablespoon extra-virgin olive oil - 3 tablespoons, Used to oil the baking dish and sauté the vegetables.
• 2 Teaspoon Italian seasoning - 2 teaspoons
• 1.5 Teaspoon fine salt - 1 1/2 teaspoons, Divided: 1 teaspoon in the eggplant mixture and 1/2 teaspoon with the zucchini mixture.
• 0.5 Teaspoon ground black pepper - 1/2 teaspoon

Instructions

1. Preheat and prep vegetables

   1. *Preheat the oven to 400°F*, lightly oil the baking dish, then *dice the eggplant, zucchini, and onion* and *mince the garlic*.

2. Cook the lentils

   2. Rinse the lentils, place them in a saucepan with plenty of water, and *simmer until tender but intact*, about *18 to 22 minutes*; drain well.

3. Cook the penne

   3. Meanwhile, cook the penne in a large pot of boiling water for *2 minutes less than package directions* so it stays *firm enough for baking*; drain.

4. Brown the onion and eggplant

   4. Heat the olive oil in a large skillet over medium heat, then cook the onion, eggplant, and 1 teaspoon salt until *softened and lightly browned*, about *8 to 10 minutes*.

5. Add zucchini and seasonings

   5. Add the zucchini, garlic, Italian seasoning, black pepper, and remaining 1/2 teaspoon salt; cook until the zucchini is *just tender* and the garlic is *fragrant*, about 3 minutes.

6. Make the vegetable-lentil sauce

   6. Stir in the crushed tomatoes and simmer until the sauce is *slightly thickened*, about *5 minutes*; fold in the spinach until *wilted*, then stir in the drained lentils.

7. Assemble the bake

   7. Combine the cooked penne with the vegetable-lentil sauce, spread it in the prepared baking dish, and *cover tightly with foil*.

8. Bake until bubbling

   8. Bake for *20 minutes*, uncover, then bake until the edges are *bubbling and lightly browned*, about *10 minutes more*.

9. Rest and serve

   9. Let the pasta bake *rest for 5 minutes* before serving so the sauce *settles into the penne*.