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Lentil and spinach lasagne
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Prep Time:
35 minutes
Cook Time:
105 minutes
Total Time:
140 minutes
Lentils: a healthy, wallet-friendly and low-fat twist on lasagna filling.
Ingredients:
  • olive oil cooking spray
  • 1 carrot, peeled, finely chopped
  • 2 sticks celery, finely chopped
  • 1 small green capsicum, finely chopped
  • 165.00 ml dry red lentils, rinsed
  • 510.00 gm vegetable liquid stock
  • 500.00 ml basil leaves, roughly chopped
  • 1 bunch English spinach, washed, chopped
  • 250g packet dried lasagne pasta sheets
  • 257.50 gm skim milk
  • 30.00 ml plain flour
  • pinch nutmeg
  • 500g Cottage Cheese
  • 80g low-fat vintage cheddar cheese, grated
Instructions:
  • 1. Generously coat a large saucepan with oil and heat over medium heat. 2. Add onion, carrot, celery, and capsicum and sauté, stirring occasionally, for 8 minutes until soft. 3. Stir in garlic, tomatoes, lentils, and stock, and bring to a boil.
  • Reduce the heat to low and cover the pot. Let it simmer gently for 20 minutes, stirring every 5 minutes. Remove the lid and continue simmering for another 10 minutes until the liquid reduces and the lentils are soft. Take it off the heat and gently fold in the basil and spinach.
  • Prepare the topping by whisking 2 tablespoons of milk with flour in a saucepan until smooth. Add the remaining milk and stir well. Heat the mixture over low heat, stirring constantly for 5 minutes until it boils. Season with salt, pepper, and nutmeg. Set aside and cover the surface with plastic wrap.
  • 1. Preheat your oven to 180°C. Grease a 6cm deep, 26cm x 32cm (base) baking dish. Spread a spoonful of lentil sauce over the dish. Layer the pasta sheets, spoon over half of the lentil sauce, repeat the pasta and sauce layers, finishing with pasta.
  • Gently fold cottage cheese into topping. Spread the mixture over the lasagne, sprinkle with cheddar, and bake uncovered for 1 hour or until golden. Allow it to stand for 10 minutes before serving.

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