Lentil And Spinach Lasagne Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and cook the lasagne noodles according to package instructions.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until fragrant.
• STEP 3.Add lentils, vegetable broth, tomato sauce, dried herbs, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
• STEP 4.Stir in the spinach and cook for an additional 5 minutes until wilted.
• STEP 5.In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
• STEP 6.Gradually whisk in milk and cook until thickened. Remove from heat and stir in grated Parmesan cheese.
• STEP 7.To assemble the lasagne, spread a thin layer of the lentil and spinach mixture on the bottom of a baking dish. Top with a layer of lasagne noodles, followed by a layer of the béchamel sauce. Repeat the layers until all ingredients are used, ending with a layer of béchamel sauce.
• STEP 8.Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
• STEP 9.Let the lasagne cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.
• STEP 10.Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Cooking Tips

• You can use no-boil lasagne noodles for convenience.
• Feel free to add other vegetables like mushrooms or bell peppers to the lentil and spinach mixture for extra flavor and texture.
• If you prefer a vegan version, you can substitute the butter with vegan butter and the milk with plant-based milk.
• Serve the lasagne with a side of garlic bread or a green salad for a complete meal.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the lasagne in the oven or microwave before serving.
• Garnish with fresh basil leaves for added freshness and flavor.