Thursday, 16 April 2015

Lentil Lasagna with Spinach & Ricotta (Easy Meals)

Lasagna with Lentils, Spinach & Ricotta


  • 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


  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.

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