Mock Lasagna is a type of dishes I bear in mind my mother making as we have been youngsters. It’s simple, filling and fairly scrumptious! This Crimson Lentil and Spinach Mock Lasagna is a vegetarian tackle that favourite child-hood dish! Equally hearty and filling and better of all, a winner with the little ones!
Crimson lentils play the main function on this pasta dish. The pasta is of course gluten-free, made with one easy ingredient; purple lentils. It boasts 13 grams of protein per serving making it a fantastic substitute for conventional wheat primarily based pasta. The purple break up lentils take the place of floor beef, however in the event you’re a meat-eating household (we’re) and need the true factor – go for it! Mainly, if you’re combining pasta, meat/meat substitute, cheese, and any type of tomato primarily based sauce – it’s certain to be good, proper?!
With two birthdays and a seashore journey within the final month, issues have been a bit loopy round right here. Which imply the weblog has been quieter than typical. Hoping to get again to posting weekly as Fall units in and issues decelerate a bit.
However FYI, child’s ladies second birthday put up is coming subsequent, after that I promise it’ll be strictly recipes for some time! 😅At the moment – Glad Cooking!
Crimson Lentil and Spinach Mock Lasagna
This Crimson Lentil and Spinach Mock Lasagna is a vegetarian tackle a favourite child-hood dish! Hearty and comforting with a lot taste!
Servings: 9 folks
- 1 field Crimson Lentil Pasta cooked in line with package deal route
- 1 cup lentils raw (I used break up purple lentils)
- 2 cups water
- 2 Eight oz cans tomato sauce
- 1 tsp Italian seasoning
- 1 tsp dried basil
- 1 tsp sea salt
- half tsp black pepper
- 1/4 tsp garlic powder
- 2 tbsp Parmesan cheese vegetarian
- 1 cup half skim ricotta cheese
- 1 brown egg
- 1 cup cooked spinach drained
- 1 1/4 cup Italian cheese mix
Preheat oven to 350 levels. Prepare dinner purple lentil pasta in line with package deal instructions and put aside.
Whereas pasta cooks, add 1 cup lentils to 2 cups water, convey to a boil and simmer roughly 15 minutes or till lentils are delicate. Add tomato sauce, seasonings and Parmesan cheese, stir to mix and simmer one other 3-5 minutes.
Add ricotta cheese, egg, and cooked spinach to small bowl, stir till egg is mixed and all substances are effectively blended.
In a 2 qt dish, layer half purple lentil pasta, ricotta cheese combination, seasoned tomato lentils, and Italian cheese mix, then repeat ending with Italian Cheese.
Bake 20 minutes. Take away and permit to chill 5 minutes then serve! Garnish with Parmesan Cheese if desired.
Serving: 1g | Energy: 269kcal | Carbohydrates: 30g | Protein: 19g | Fats: 7g | Saturated Fats: 4g | Ldl cholesterol: 39mg | Sodium: 291mg | Potassium: 427mg | Fiber: 9g | Sugar: 3g | Vitamin C: 1mg | Calcium: 20mg | Iron: 8mg