Healthy and Delicious Spinach Lentil Lasagna Recipe
Are you looking for a hearty and healthy meal that will warm you up on a cold night? Look no further than my Spinach & Lentil Lasagna Recipe. This vegetarian lasagna packs in tons of protein and nutrients from the lentils and spinach, while still satisfying your comfort food cravings.
One of the secrets to this delicious recipe is the hearty tomato sauce, which I make with a combination of oregano, basil, and other herbs for a depth of flavor that will keep you coming back for more. And don’t forget the parmesan cheese – it adds just the right amount of tangy richness to balance out the earthy lentils and spinach.
This dish is perfect for serving to a crowd, as it can be easily made ahead of time and reheated in the oven for an effortless dinner party. Whether you’re a vegetarian or simply looking to add some more veggies into your diet, my Spinach & Lentil Lasagna Recipe is sure to be a crowd-pleaser. So gather your ingredients and let’s get cooking!
Why You’ll Love This Recipe
Are you looking for a meatless version of your favorite Italian comfort food? Look no further than this Spinach & Lentil Lasagna recipe! With its perfect combination of hearty lentils, flavorful tomato sauce, and fresh spinach, this dish is satisfying and delicious.
One of the best things about this recipe is its versatility. It can be enjoyed by both vegetarians and vegans alike, and can be customized with various vegetable options such as zucchini, butternut squash or pumpkins. Not only does it taste great on its own, but it can also complement various dishes when paired with roasted vegetables or a fresh salad.
Another reason to love this recipe is that it’s jam-packed with nutritious ingredients like lentils and spinach. Lentils are an excellent source of protein and fiber, while spinach provides essential vitamins and minerals to keep you healthy and satisfied throughout the day. Plus, the ricotta cheese mixture used in the lasagna provides a good dose of calcium.
And let’s not forget about how easy this recipe is to make: there’s no need to boil the noodles in advance – just layer them directly into the dish along with the lentil-spinach mixtures, cheese mixture and sauce. Pop it in the oven for 30-40 minutes until golden brown (depending on the oven).
Overall, this Spinach & Lentil Lasagna recipe definitely deserves a spot in your dinner rotation. Serve it up to your family or friends to impress them with this flavorful and wholesome dish.
Ingredient List
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Lasagna noodles (3-12): For the base of our lasagna, we’ll use 3-12 lasagna noodles depending on the size of your dish.
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Olive oil (1 tablespoon): I prefer using extra virgin olive oil for cooking because it adds a delicious flavour to the dish.
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Onion and garlic (1/2 medium onion, finely chopped and 2 cloves garlic, minced): These two ingredients add aroma and flavour to any dish.
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Lentils (2 cups cooked): The red lentils will give this lasagna a protein boost while keeping it vegetarian. You can also use beef or mixture of beef and lentil according to preference.
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Spinach (1 bunch, roughly chopped) & Mushrooms (8 ounces, sliced): These veggies make our lasagna colourful and nutritious.
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Tomato sauce (1 can, preferably organic): Tomato sauce is a classic ingredient in most Italian dishes, including lasagna.
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Oregano & basil (1 tablespoon each): Adding herbs like oregano and basil to your lasagna adds a layer of flavour that will leave your taste buds wanting more!
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Ricotta cheese & parmesan cheese (2 cups each): These two cheeses when combined add a rich and creamy texture to the dish.
Feel free to substitute or add other vegetables such as zucchini, butternut squash or pumpkin, depending on your preference or what’s in season. Keep in mind that using fresh herbs and organic ingredients will take this dish to the next level!
The Recipe How-To
Are you ready to whip up some delicious Spinach & Lentil Lasagna? Let’s get started with the recipe.
Step 1: Cook the lentils
In a pot of boiling water, add 2 cups of cooked lentils and let them simmer for 20 minutes. Add salt to taste.
Step 2: Cook the lasagna noodles
While the lentils are cooking, preheat your oven to 375°F and cook lasagna noodles. Bring a pot of water to boil, add in the lasagna noodles and let them cook according to package instructions. Add some salt to the water, it will give taste and help prevent the noodles from sticking together. When done, drain them and rinse with cold water.
Step 3: Prepare The Tomato Sauce
In a pan over medium heat, add olive oil (1 tbsp) and sauté together onion(1) and garlic(2 cloves) until it gives an aromatic flavor. Next, add a jar of tomato sauce (24 oz) along with oregano and basil seasoning. Stir in the seasoned tomato sauce evenly across the pan’s bottom.
Step 4: Make The Cheese Mixture
Mix two types of cheese mixture in two separate mixing bowls.
The first bowl is for ricotta cheese(1 cup) which will be mixed well with finely chopped spinach (1 bunch), parmesan cheese(1/3 cup); set aside.
The second bowl is for finely chopped spinach mixture consisting of spinach (12oz) and shredded mozzarella cheese(2 cups); set aside.
Step 5: Begin layering
In a baking dish(which should be around 9×13 inch), begin layering from the bottom starting with a thin layer at first.
Add tomato sauce, followed by lasagna noodles, then spread out the ricotta cheese mixture followed by more noodles. The third layer should have baked lentil spinach*, then repeat from step two until all ingredients are completely used up.
Step 6: Bake the Lasagna
Cover casserole dish with foil paper first, then place it in preheated oven to bake for approximately 30 minutes or until golden brown on top! Remove foil towards end part for browning until golden crust surface is obtainable since moisture in veggies or sauce on top can trap steam causing sogginess.
Congratulations! You just made your own mouthwatering Spinach & Lentil Lasagna that is perfect for family dinner nights or any potluck gathering you attend.
Substitutions and Variations
Looking to switch things up in the kitchen? No problem – let’s explore some substitutions and variations to this Spinach & Lentil Lasagna recipe.
Firstly, if you’re not a fan of spinach, you can swap it out for other greens such as kale, collard greens or Swiss chard. You could even try adding in some shredded zucchini or butternut squash for extra flavor and nutrition. And if you’re looking to go all-out veggie, consider using vegetable lasagna sheets instead of regular pasta.
For those who want to go completely vegan, there are a couple of options. Instead of ricotta cheese, you could use a vegan alternative like tofu or cashew cheese. Additionally, swapping out the parmesan cheese for nutritional yeast is an easy way to make this a dairy-free dish.
If you prefer a heartier texture and want to add some meaty flavors to your lasagna, consider combining beef with your lentils to create a beef lentil lasagna – this will add richness and depth of flavor to your dish.
Lastly, don’t be afraid to experiment with the sauce! While tomato sauce is the classic choice, you can always mix things up by trying out different flavors such as mushroom or roasted red pepper sauce. Get creative and try out new combinations until you find one that’s perfect for your taste buds.
No matter which substitution or variation you choose, remember that these small tweaks can really take your dish to the next level. So go ahead and get imaginative in the kitchen – you never know what new creation may come out of it!
Serving and Pairing
One of the best things about this spinach and lentil lasagna recipe is that it can be paired with a variety of side dishes, making it a versatile and satisfying meal for any occasion.
If you’re looking for something light and refreshing to balance out the richness of the lasagna, try serving it with a crisp green salad dressed in a tangy vinaigrette. The bitterness of the greens helps to cut through the creaminess of the dish, while the acidity of the dressing provides a much-needed contrast to the sweet tomato sauce.
For a heartier accompaniment, roasted vegetables such as zucchini or butternut squash are an excellent choice. The natural sweetness of these veggies pairs well with the earthy flavors of the lentils and spinach, while their tender texture adds another dimension to the dish.
If you want to keep things simple and classic, garlic bread or a crusty baguette is always a crowd-pleaser. Toasted until golden brown and slathered with butter or olive oil, these breads are perfect for soaking up all that delicious tomato sauce.
And for those who like to indulge in a glass of wine with their meal, a rich red like Barbera or Chianti pairs particularly well with this vegetarian lasagna. Their bold fruity flavors balance out the depth of the sauce and complement the herbal notes of oregano and basil perfectly.
No matter what you choose to serve alongside this delectable spinach and lentil lasagna, one thing is for sure – it’s bound to be satisfying and comforting every time.
Make-Ahead, Storing and Reheating
One of the great things about this spinach and lentil lasagna recipe is that it can be prepared ahead of time and stored in the refrigerator or freezer until ready to bake. It’s the perfect recipe for meal prepping or for making a big batch to enjoy throughout the week.
To make ahead, prepare the lasagna following the recipe instructions until step 4. After layering the lasagna noodles, spinach and cheese mixture, and lentil tomato sauce in the dish, cover with plastic wrap and place in the refrigerator for up to 24 hours.
If you want to store the lasagna for longer than 24 hours or want to make additional servings to freeze, cover the dish tightly with foil before placing it in the freezer. This will prevent any air from getting in and causing freezer burn.
When reheating, allow the lasagna to thaw overnight in the refrigerator before baking. Preheat your oven to 375°F (190°C) and bake uncovered for 30-35 minutes or until warmed through.
Leftovers can be stored in an airtight container in the refrigerator for up to three days or in the freezer for up to three months. Make sure to reheat any leftovers thoroughly before serving.
With these make-ahead, storing, and reheating tips, you can enjoy this delicious spinach and lentil lasagna anytime – even on busy weeknights when you’re short on time.
Tips for Perfect Results
Now that you have all the ingredients you need to make a mouth-watering spinach and lentil lasagna, it’s time to focus on cooking it to perfection. Here are some tips and tricks that will take your dish to the next level.
1. Cook lasagna noodles al dente: I find that cooking the lasagna noodles al dente, which means “to the tooth” in Italian, prevents them from becoming mushy after baking. It also helps them hold their shape during assembly.
2. Sauté the onions and garlic separately: You might be tempted to sauté the onions and garlic together, but I recommend sautéing them separately for maximum flavor. Cook the onions first until they are translucent, then add the garlic for the last minute or two of cooking.
3. Use fresh herbs: The secret to any good Italian dish is fresh herbs such as oregano and basil. If you can, use fresh herbs instead of dried ones as they will give an extra layer of flavor.
4. Add a thin layer of sauce at the bottom: Before laying out your first layer of lasagna noodles, add a thin layer of tomato sauce at the bottom of the casserole dish. This not only prevents sticking but also adds moisture to prevent dryness.
5. Let it rest before serving: After removing it from the oven, let your lasagna rest for about 10 minutes before serving. This allows it to set and makes it easier to cut into pieces without everything falling apart.
By following these tips, you’ll be able to create a perfect spinach and lentil lasagna every time!
FAQ
Now that you know how to prepare this delicious spinach and lentil lasagna, it’s time to address some of the most common questions and concerns about this recipe. In this section, I will provide answers to some of the frequently asked questions, including ingredient substitutions, cooking times and more. So, let’s dive in and get all your queries cleared up so you can enjoy a tasty and healthy lasagna right at home!
What is the secret ingredient in lasagne?
When it comes to making the perfect lasagne, there’s one secret ingredient that has proven to be the game-changer – milk. This magical ingredient has the ability to create the most tender ragù, making every bite a delight.
How do you keep vegetable lasagna from getting soggy?
To make sure our dish is cooked to perfection, we are going to set our oven to a high temperature of 400 degrees. This will help us evaporate any excess moisture in the dish, resulting in a perfectly textured zucchini lasagna. It is important to note that we will be cooking the lasagna uncovered for 25-30 minutes, or until the cheese on top is golden brown and bubbly.
How does Jamie Oliver make vegetarian lasagne?
For this recipe, we’ll need 3 eggplants, 3 cloves of garlic, a handful of fresh thyme sprigs, 6 tablespoons of olive oil, 1 dried red chili, 2 cans of high-quality plum tomatoes (each weighing 400 g), 1 tablespoon of balsamic vinegar, and a bunch of fresh basil. These ingredients will come together to create a Mediterranean-inspired dish that bursts with flavor. So, let’s get started!
How long does spinach and ricotta lasagne last in the fridge?
Once the lasagna is complete, pop it into the oven and keep an eye on it until the cheese on top is perfectly molten and just starting to turn golden. This should typically take around 30 minutes. Take the dish out and let it relax for a few minutes before digging in. Alternatively, you can chill the unfinished portion beforehand. Just make sure it’s wrapped securely or sealed in a container – this way it’ll be good to eat within the next 72 hours. If you’re not planning on gobbling it up straight away, it’s also possible to freeze it.
Bottom Line
in a persuasive style:
In conclusion, this Spinach & Lentil Lasagna Recipe is not only delicious but also nutritious. With the right ingredients and techniques, you can create a wholesome vegetarian or even vegan meal that will leave everyone at your table feeling satisfied and happy. So if you want to impress your friends and family with an authentic Italian dish that is both healthy and satisfying, give this recipe a try! You won’t regret it. And don’t forget to experiment with different substitutions and variations to make it your own. Perhaps you can even try adding some zucchini or butternut squash.
Remember that cooking is all about putting your creativity to use in the kitchen. By following these tips and tricks, you will be well on your way to becoming a master chef like me, Ehud. So get cooking, have fun, and enjoy the mouth-watering flavors of this spinach and lentil lasagna!
Spinach & Lentil Lasagna Recipe
Ingredients
- 1 bunch spinach
- 12 whole wheat lasagna noodles
- 1 (19 ounce) can tomato sauce
- 16 ounces goat cheese curds
- 2 cups cooked lentils (or 1 large tin)
- 2 teaspoons basil
- 2 teaspoons oregano
- 1 cup grated old cheddar cheese
- 1/4 cup grated parmesan cheese
Instructions
- 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.