Inca-Rice Lasagna or Spaghetti Sauce -- (modified from Inca Rice, Artesian Acres recipes)

1 1/2 c tomato sauce
2 c tomatoes, fresh or canned
1 c water
1/2 c celery, chopped (optional)
1/2 c cauliflower
1 c mushrooms, sliced
1 onion, chopped
1 1/2 c Inca-Rice, rinsed (add to sauce last)

1 c red lentils, rinsed
1 carrot, grated
1 tsp Oregano or to taste
1 tsp basil or to taste
1 tsp Vegit, Spike or preferred seasoning
4-6 cloved garlic, minced
dash or two cayenne (optional)
1 c spinach
1 1/2 c mozzarella, shredded
Kamut fettuccine, cooked

Combine sauce ingredients and simmer for 30 minutes to 1 hour. Inca-Rice absorbs liquid readily so more water or tomato sauce may need to be added.

Aternate layers of noodles, sauce, noodles, etc., and top with shredded cheese. Bake for 30 minutes at 325 degrees.

I found that this recipe was sufficient enough to serve as a spaghetti sauce meal one night and then as the lasagna sauce for two subsequent meals.

Serves 8-10 (with large appetites).

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