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| Spinach and Lentils Lasagna |
Creamy spinach layered with tangy tomatoes and lentils. Gooey mozzarella... We made the Lentils and Chunky Marinara sauce last night and half left in the fridge. The Cadet was asking for pasta, and G-man was begging for cheese. Add a bit of spinach, put it all together and voilá!
1/2 recipe Lentils with Chunky Marinara Sauce
1/2 pound box of lasagna noodles (or gluten free lasagna noodles)
8oz unsalted tomato sauce, canned or homemade
1 block frozen spinach
1 tsp basil (optional)
1 cup plain yogurt
1/2 tsp salt (optional)
1 egg
1 tsp olive oil
4oz mozzarella cheese, shredded
Preheat the oven to 375F. Meanwhile, prepare the lasagna noodles according to the directions. If you break them in half before you cook them it will be easier to work with them later.
While the pasta is cooking, cook the spinach, either in the microwave or on the stove. Stir in the basil, yogurt and egg, mixing well.
Smear a teaspoon of oil on the bottom and sides of a 12-inch square pyrex dish. Pour half of the plain tomato sauce into the bottom. As soon as the noodles are ready, drain them and arrange a single layer over the bottom. Top with half of the spinach mixture, then another layer of noodles. Top with half of the lentil sauce, another layer of noodles, then the remaining spinach mixture. Arrange the rest of the noodles over top. There should be just enough for another layer if you used a 12-inch pan. Top with the remaining lentil mixture and pour the other half of the plain tomato sauce over top.
Bake for 20 minutes, top with the mozzarella, then bake for another 15 minutes or until the cheese is golden on top. (If you have the time, waiting at least half an hour before cutting it makes it serve easier.)
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