Mock Lasagna is a kind of dishes I bear in mind my mother making as we have been children. It’s straightforward, filling and fairly scrumptious! This Purple 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!
Purple lentils play the main function on this pasta dish. The pasta is of course gluten-free, made with one easy ingredient; purple lentils. It boasts 13 grams of protein per serving making it an incredible substitute for conventional wheat primarily based pasta. The purple break up lentils take the place of floor beef, however when you’re a meat-eating household (we’re) and wish the true factor – go for it! Principally, while you’re combining pasta, meat/meat substitute, cheese, and any form of tomato primarily based sauce – it’s sure 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 ordinary. Hoping to get again to posting weekly as Fall units in and issues decelerate a bit.
However FYI, child’s ladies second birthday put up is coming subsequent, after that I promise it’ll be strictly recipes for some time! 😅In the meanwhile – Completely happy Cooking!
Purple Lentil and Spinach Mock Lasagna
This Purple Lentil and Spinach Mock Lasagna is a vegetarian tackle a favourite child-hood dish! Hearty and comforting with a lot taste!
Servings: 9 individuals
- 1 field Purple Lentil Pasta cooked based on bundle route
- 1 cup lentils raw (I used break up purple lentils)
- 2 cups water
- 2 Eight oz cans tomato sauce
- 1 tsp Italian seasoning
- 1 tsp dried basil
- 1 tsp sea salt
- half of 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 purple lentil pasta based on bundle instructions and put aside.
Whereas pasta cooks, add 1 cup lentils to 2 cups water, convey to a boil and simmer roughly 15 minutes or till lentils are smooth. 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 elements are nicely combined.
In a 2 qt dish, layer half purple 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