Beans & Legumes

Red Lentil and Spinach Mock Lasagna

Recipe

14 INGREDIENTS • 6 STEPS • 40MINS

Red Lentil and Spinach Mock Lasagna

5

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

1/2 tsp

Ground Black Pepper

1/4 tsp

McCormick® 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 (1/2 tsp), McCormick® 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 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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