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Red Lentil and Spinach Mock Lasagna
Recipe

14 INGREDIENTS • 6 STEPS • 40MINS

Red Lentil and Spinach Mock Lasagna

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!
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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
Red Lentil Pasta
1 box
(8.8 oz)
Red Lentil Pasta
Lentils
1 cup
Lentils
uncooked (I used split red lentils)
Water
2 cups
Water
Tomato Sauce
2 cans
(8 oz)
Tomato Sauce
Italian Seasoning
1 tsp
Italian Seasoning
Sea Salt
1 tsp
Garlic Powder
as needed
McCormick® Garlic Powder
Part-Skim Ricotta Cheese
1 cup
Part-Skim Ricotta Cheese
Egg
1
Fresh Spinach
1 cup
Cooked Fresh Spinach, drained
Shredded Italian Blend Cheese
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
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Red Lentil and Spinach Mock Lasagna
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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), McCormick® 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.
Tags
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Beans & Legumes
Gluten-Free
Comfort Food
Healthy
Shellfish-Free
Dinner
Fall
Vegetarian
Pasta
Italian
Winter
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