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Servings:

Red Lentil and Spinach Mock Lasagna

This Red Lentil and Spinach Mock Lasagna is a vegetarian take on a favorite child-hood dish! Hearty and comforting with so much flavor!

Total Time

40min

5.0

1 Rating

Author: Lemons and Basil

Servings:

Ingredients

•

1 box
(8.8 oz)

Red Lentil Pasta

•

1 cup

Lentils

•

2 cups

Water

•

2 cans
(8 oz)

Tomato Sauce

•

1 tsp

Italian Seasoning

•

1 tsp

Dried Basil

•

1 tsp

Sea Salt

•

1/2 tsp

Ground Black Pepper

•

1/4 tsp

Simply Organic Garlic Powder

•

2 Tbsp

Parmesan Cheese

•

1 cup

Part-Skim Ricotta Cheese

•

Eggland's Best Classic Egg

•

1 cup

Cooked Fresh Spinach , drained

•

1 1/4 cups

Shredded Italian Blend Cheese

Cooking Instructions

Preheat oven to 350 degrees F (175 degrees C). Cook Red Lentil Pasta (1 box) according to the package directions.

While pasta cooks, add Lentils (1 cup) to the Water (2 cups) . Bring to a boil and simmer approximately 15 minutes or until lentils are soft.

Add Tomato Sauce (2 cans) , Italian Seasoning (1 tsp) , Dried Basil (1 tsp) , Sea Salt (1 tsp) , Ground Black Pepper (1/2 tsp) , Simply Organic Garlic Powder (1/4 tsp) , and Parmesan Cheese (2 Tbsp) . Stir to combine and simmer another 3-5 minutes.

Add Part-Skim Ricotta Cheese (1 cup) , Eggland's Best Classic Egg (1) , and Fresh Spinach (1 cup) . Stir until egg is blended and all ingredients are well mixed.

In a 2 qt dish, layer half red lentil pasta, ricotta cheese mixture, seasoned tomato lentils, and Shredded Italian Blend Cheese (1 1/4 cups) , then repeat, ending with Italian Cheese.

Bake 20 minutes. Remove and allow to cool 5 minutes then serve! Garnish with Parmesan Cheese if desired.

Nutrition Per Serving

CALORIES

317

FAT

8.5 g

PROTEIN

23.2 g

CARBS

39.6 g