Mock Lasagna is a type of dishes I keep in mind my mother making as we have been children. It’s straightforward, filling and fairly scrumptious! This Pink Lentil and Spinach Mock Lasagna is a vegetarian tackle that favourite child-hood dish! Equally hearty and filling and better of all, a winner with the little ones!
Pink lentils play the main function on this pasta dish. The pasta is of course gluten-free, made with one easy ingredient; crimson lentils. It boasts 13 grams of protein per serving making it an incredible substitute for conventional wheat based mostly pasta. The crimson break up lentils take the place of floor beef, however should you’re a meat-eating household (we’re) and wish the true factor – go for it! Mainly, while you’re combining pasta, meat/meat substitute, cheese, and any kind of tomato based mostly sauce – it’s certain to be good, proper?!
With two birthdays and a seashore journey within the final month, issues have been a bit loopy round right here. Which imply the weblog has been quieter than normal. Hoping to get again to posting weekly as Fall units in and issues decelerate a bit.
However FYI, child’s women second birthday publish is coming subsequent, after that I promise it’ll be strictly recipes for some time! 😅In the intervening time – Glad Cooking!
Pink Lentil and Spinach Mock Lasagna
This Pink Lentil and Spinach Mock Lasagna is a vegetarian tackle a favourite child-hood dish! Hearty and comforting with a lot taste!
Servings: 9 folks
- 1 field Pink Lentil Pasta cooked in keeping with package deal path
- 1 cup lentils raw (I used break up crimson lentils)
- 2 cups water
- 2 Eight oz cans tomato sauce
- 1 tsp Italian seasoning
- 1 tsp dried basil
- 1 tsp sea salt
- half tsp black pepper
- 1/4 tsp garlic powder
- 2 tbsp Parmesan cheese vegetarian
- 1 cup half skim ricotta cheese
- 1 brown egg
- 1 cup cooked spinach drained
- 1 1/4 cup Italian cheese mix
Preheat oven to 350 levels. Prepare dinner crimson lentil pasta in keeping with package deal instructions and put aside.
Whereas pasta cooks, add 1 cup lentils to 2 cups water, carry to a boil and simmer roughly 15 minutes or till lentils are gentle. Add tomato sauce, seasonings and Parmesan cheese, stir to mix and simmer one other 3-5 minutes.
Add ricotta cheese, egg, and cooked spinach to small bowl, stir till egg is mixed and all substances are properly combined.
In a 2 qt dish, layer half crimson lentil pasta, ricotta cheese combination, seasoned tomato lentils, and Italian cheese mix, then repeat ending with Italian Cheese.
Bake 20 minutes. Take away and permit to chill 5 minutes then serve! Garnish with Parmesan Cheese if desired.
Serving: 1g | Energy: 269kcal | Carbohydrates: 30g | Protein: 19g | Fats: 7g | Saturated Fats: 4g | Ldl cholesterol: 39mg | Sodium: 291mg | Potassium: 427mg | Fiber: 9g | Sugar: 3g | Vitamin C: 1mg | Calcium: 20mg | Iron: 8mg