Heat oil in a saucepan over medium heat. Sauté diced yellow onion until caramelized for 3 to 4 minutes. Add minced garlic, cook for 1 minute.
Add your basil and parsley and stir to combine.
Add crushed tomatoes, red wine, honey, oregano, and sea salt.
Stir and simmer on low heat for 30 minutes to 1 hour, stirring occasionally. Season to taste! Remove from heat when it is done.
Lasagna Instructions
Heat olive oil in a pan on medium heat. Add diced onions and cook until caramelized for 3 to 4 minutes.
Add ground chicken and sea salt and cook until browned. While chicken is browning, combine the eggs, ricotta cheese, oregano, parsley in a bowl.
Heat large pan on high heat. Put chopped kale into the pan and stir until the kale starts getting soft/wilted.
Spread a layer of the pasta sauce into a 13×9 casserole pan to prevent the pasta from sticking to the bottom.
Add layers to the pan in this order until you run out of ingredients: Lentil lasagna, ricotta cheese mixture, pasta sauce, ground chicken, kale, shredded cheeses. Once you reach the final layer, top with whatever shredded cheese is left.
Cover the pan with foil and bake for 45 to 50 minutes at 350 degrees Fahrenheit.
Remove the aluminium foil and then bake for 10 minutes more until the top is browned. Enjoy with a glass of red Italian wine!