Spinach Lentil Lasagna Recipes
SPINACH & LENTIL LASAGNA
A little different. If you can't get goat cheese curds - and they ARE pretty esoteric - regular cheese curds are fine. Cheese curds are also known as "Squeaky" cheese. If you can't find them, well, diced mild Cheddar will have to do.
Provided by Jenny Sanders
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Wash and pick over the spinach, and steam it until just limp.
- Drain it and chop it.
- Bring a large pot of salted water to a boil, and boil the lasagne noodles until soft enough to work with.
- Rinse them under cool water, and drain well.
- Spread the bottom of a 9"x13" lasagne pan with several spoonfuls of the tomato sauce.
- Lay down 3 lasagne noodles over it, and cover them with more sauce.
- Sprinkle with one third of the cheese curds, one third of the lentils and one third of the chopped spinach.
- Sprinkle over 1/2 teaspoon each of the basil and oregano.
- Continue layering noodles, sauce, cheese, lentils, spinach and seasonings.
- Finish with a layer of noodles, covered in sauce, then sprinkle over the grated cheeses, and the last of the basil and oregano.
- Bake at 350°F for 30 to 45 minutes.
EASY VEGETARIAN SPINACH LASAGNA
It's easy, it's cheesy, and it's vegetarian!
Provided by MOTTSBELA
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Drain spinach.
- Mix spinach, ricotta cheese, 1/2 cup mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until thoroughly combined.
- Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish; top with 3 lasagna noodles, 1/2 of the ricotta mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta mixture, and 1/4 cup pasta sauce. End with remaining 3 lasagna noodles and 1/4 cup pasta sauce. Sprinkle 1/2 cup mozzarella cheese and Parmesan cheese on top. Cover casserole with aluminum foil.
- Bake in the preheated oven for 25 minutes. Uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. Let lasagna stand 5 minutes before serving.
Nutrition Facts : Calories 305 calories, Carbohydrate 36.8 g, Cholesterol 54.8 mg, Fat 10 g, Fiber 3.6 g, Protein 18.3 g, SaturatedFat 5.1 g, Sodium 442.7 mg, Sugar 5.6 g
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