Lentil Lasagna

I'm still in refrigerator resource mode post-Sandy. In other words, we've not restocked with the usual ingredient staples and most meals are grab and go,  noodles, shakes, pretzels . . . not too healthy. This is not all bad, some inventive recipes emerged. Tonight on center stage was Lentil Lasagna.

Stewed  french or brown lentils (make day before if you prefer).
French lentils are recommended as they have a distinct smooth flavor but also hold their shape and don't lead to pastiness. 
Oven ready lasagna pasta (yes oven ready or fresh if you like) I think if you are going to precariously boil lasgna noodles without breaking them; you might as well take out the pasta maker for a fresh batch!
1-2 cups Ricotta cheese
1 egg
Oregano
Black pepper and salt to taste
Kale or spinach (fresh not frozen)
Sm. onion and/or garlic

1. Cook French/brown lentils in a diluted broth, add a bay leaf or two. The lentils should be a bit on the soupy side, add more broth if needed.
2. Wilt some chopped winter greens, ie Kale / Spinach or Swiss Chard (I didn't test this one) over a sauteed onion.
3. Ricotta Mixture: 1 egg to 1 1/2 cup of ricotta add pepper and oregano, mix until blended.
4. Layer oven ready lasagna noodle, lentil, cheese dollops, greens 2-3 times. Add about 1/4-1/2 cup broth to sides of casserole dish.
5. Top with Mozzerella.
6. Cook in covered casserole through at 350 degrees for 35 minutes. The last few minutes, remove foil to brown and crisp the top under the broiler.

This is definitely a draft basic recipe, future versions might incorporate carrots or roasted red peppers into the lentils or greens