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RECIPE
14 INGREDIENTS6 STEPS40MIN

Red Lentil and Spinach Mock Lasagna

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

40MIN

Total Time
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
1 box
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
1/4 tsp
Garlic Powder
1 cup
Part-Skim Ricotta Cheese
1
1 cup
Cooked  Fresh Spinach , drained
1 1/4 cups
Shredded Italian Blend Cheese
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Nutrition Per Serving
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CALORIES
317
FAT
8.5 g
PROTEIN
23.2 g
CARBS
39.6 g

Directions

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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 cup). Bring to a boil and simmer approximately 15 minutes or until lentils are soft.
Step 3
Add Tomato Sauce (2 can), Italian Seasoning (1 teaspoon), Dried Basil (1 teaspoon), Sea Salt (1 teaspoon), Ground Black Pepper (1/2 teaspoon), Garlic Powder (1/4 teaspoon), and Parmesan Cheese (2 tablespoon). 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 cup), 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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