Spinach & Lentil Lasagna Recipe
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.
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.
Add Your Own Notes
Nutrition
Serving: 179gCalories: 169.2kcalCarbohydrates: 16.9gProtein: 11.9gFat: 6.9gSaturated Fat: 4.1gCholesterol: 20.1mgSodium: 540.4mgFiber: 5.9gSugar: 4.1g
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