Beans & Legumes

Red Lentil and Spinach Mock Lasagna

14 INGREDIENTS • 6 STEPS • 40MINS

Red Lentil and Spinach Mock Lasagna

Recipe

5.0

1 rating

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

Red Lentil and Spinach Mock Lasagna

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

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

40MINS

Total Time

$1.67

Cost Per Serving

Ingredients

Servings

8

us / metric

1 box
(8.8 oz)

Red Lentil Pasta

1 cup

Lentils

uncooked (I used split red lentils)

2 cups

Water

2 cans
(8 oz)

Tomato Sauce

1 tsp

Italian Seasoning

1 tsp

1 tsp

as needed

Ground Black Pepper

as needed

Garlic Powder

2 Tbsp

Parmesan Cheese

1 cup

Part-Skim Ricotta Cheese

1

1 cup

Cooked Fresh Spinach, drained

1 1/4 cups

Shredded Italian Blend Cheese

Nutrition Per Serving

VIEW ALL

Calories

317

Fat

8.5 g

Protein

23.2 g

Carbs

39.6 g

Red Lentil and Spinach Mock Lasagna

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

Cooking InstructionsHide images

step 1

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

step 2

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.

step 3

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

step 4

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

step 5

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.

step 5 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.

step 6

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

step 6 Bake 20 minutes. Remove and allow to cool 5 minutes then serve! Garnish with Parmesan Cheese if desired.

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