Lentil Lasagna with Spinach & Ricotta (Easy Meals)

Lasagna with Lentils, Spinach & Ricotta

Ingredients

• 11/2 cups Lentils Washed
• 2 Large potatoes grated
• 1 Cup cheese
• 1 Tblsp Garlic
• 2 Onions finely chopped
• 11/2 cups vegetable stock
• 1/4 cup parmesan cheese
• 2 Packets frozen spinach thawed and squeezed excess water
• 2 Eggs
• 1 Pack Lasagna sheets
• 1 Can Pasta sauce
• 300g Ricotta cheese
• Salt
• Nutmeg Powder
• Pepper

Method

1. Add lentils, potatoes, onion, vegetable stock , nutmeg,salt, and cook about 2 min and add tomato sauce. (1/2 of the can or the bottle)
2. While cooking add spinach, ricotta, parmesan and eggs in to a bowl and mix well.
3. Add the cooked lentils in to the bottom of the tray that you are going to bake the lasagna.
4. Next Add a layer of pasta.
5. Put the ricotta mix next and spread it evenly
6. Next add lentils on top.
7. Lay until you finish with lentils and add a layer of lasgna on top and add the remaining tomato sauce on top.
8. Next add cheese and bake on 180c about 20-30 min or until the pasta cooked and the top is golden brown.