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RECIPE
14 INGREDIENTS 6 STEPS 40min

Red Lentil and Spinach Mock Lasagna

5.0
1 Ratings
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 Recipe | SideChef
This Red Lentil and Spinach Mock Lasagna is a vegetarian take on a favorite child-hood dish! Hearty and comforting with so much flavor!
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/
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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/
40min
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
1/4 tsp
Garlic Powder
1 cup
Part-Skim Ricotta Cheese
1 cup
Cooked Fresh Spinach , drained
1 1/4 cups
Shredded Italian Blend Cheese
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
317
FAT
8.5 g
PROTEIN
23.2 g
CARBS
39.6 g

Cooking Instructions

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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 (1/2 tsp) , Garlic Powder (1/4 tsp) , 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 6
Bake 20 minutes. Remove and allow to cool 5 minutes then serve! Garnish with Parmesan Cheese if desired.

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Nutrition Per Serving
Calories
317
% Daily Value*
Fat
8.5 g
11%
Saturated Fat
4.5 g
22%
Trans Fat
0.0 g
--
Cholesterol
42.8 mg
14%
Carbohydrates
39.6 g
14%
Fiber
9.5 g
34%
Sugars
2.6 g
--
Protein
23.2 g
46%
Sodium
382.8 mg
17%
Vitamin D
0.2 µg
1%
Calcium
274.6 mg
21%
Iron
4.5 mg
25%
Potassium
387.1 mg
8%
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