This Red Lentil and Spinach Mock Lasagna is a vegetarian take on a favorite child-hood dish! Hearty and comforting with so much flavor!
Author: Lemons and Basil
Red Lentil Pasta
Ground Black Pepper
Part-Skim Ricotta Cheese
Shredded Italian Blend Cheese
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)
Water (2 cups)
. Bring to a boil and simmer approximately 15 minutes or until lentils are soft.
Tomato Sauce (2 cans)
Italian Seasoning (1 tsp)
Dried Basil (1 tsp)
Sea Salt (1 tsp)
Ground Black Pepper (1/2 tsp)
Garlic Powder (1/4 tsp)
Parmesan Cheese (2 Tbsp)
. Stir to combine and simmer another 3-5 minutes.
Part-Skim Ricotta Cheese (1 cup)
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
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