Description
A delightful blend of smoky flavors and vibrant vegetables layered with creamy ricotta and al dente lasagna noodles.
Ingredients
Scale
- Lasagna noodles
- 1 cup lentils (brown or green)
- 2 cups tomato sauce
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- ½ cup parmesan cheese, grated
- 2 cups fresh spinach
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package directions until al dente. Rinse with cool water and set aside.
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent.
- Add lentils, tomato sauce, smoked paprika, salt, and pepper to the skillet. Simmer for about 20 minutes.
- Layer your lasagna in a baking dish: Start with noodles, then lentil mixture, ricotta, spinach, and mozzarella. Repeat layers.
- Sprinkle parmesan cheese on top of the last layer.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes.
- Let cool for about 10 minutes before serving.
Notes
Make ahead: Assemble the lasagna a day in advance and refrigerate before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 40mg