Spinach Lentil Lasagna
Indulge in the hearty, wholesome flavors of Spinach Lentil Lasagna, a vegetarian twist on a classic comfort food that's as satisfying as it is nourishing. Layered with tender lasagna noodles, a savory lentil-tomato sauce infused with Italian herbs, and a creamy ricotta-spinach mixture, this dish offers the perfect balance of protein, fiber, and greens. Topped with gooey, golden mozzarella, each bite is an explosion of rich textures and vibrant flavors. Perfect for family dinners or meal prepping, this lasagna is easy to assemble, packed with fresh ingredients, and bakes to perfection in just an hour. Whether you're catering to vegetarians or simply craving a nutritious take on traditional lasagna, this cheesy, veggie-packed casserole is sure to become a new household favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 Lasagna noodles
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 2 cups Cooked lentils
- 28 ounces Canned crushed tomatoes
- 3 tablespoons Tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon Dried basil
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 6 cups Fresh spinach, chopped
- 2 cups Ricotta cheese
- 1 Egg
- 0.5 cups Grated Parmesan cheese
- 2 cups Shredded mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil, cook the lasagna noodles according to the package instructions, and drain. Lay them flat on a clean surface to prevent sticking.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
Add the cooked lentils, crushed tomatoes, tomato paste, Italian seasoning, basil, salt, and black pepper to the skillet. Stir well and let it simmer for 10 minutes.
In a large mixing bowl, combine the chopped spinach, ricotta cheese, egg, and Parmesan cheese. Mix until fully incorporated.
Spread a thin layer of the lentil-tomato sauce on the bottom of a 9x13-inch baking dish.
Arrange a layer of lasagna noodles over the sauce, followed by 1/3 of the spinach-ricotta mixture, 1/4 of the lentil-tomato sauce, and 1/2 cup of shredded mozzarella.
Repeat the layering process two more times: noodles, spinach-ricotta, sauce, and mozzarella. For the top layer, finish with noodles, the remaining sauce, and the last 1/2 cup of mozzarella cheese.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake uncovered for an additional 20 minutes, or until the cheese is melted and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.7 g | 210% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 7672 mg | 334% | |
| Total Carbohydrate | 707.1 g | 257% | |
| Dietary Fiber | 82.2 g | 294% | |
| Total Sugars | 77.5 g | ||
| Protein | 278.9 g | 558% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 4960 mg | 382% | |
| Iron | 59.5 mg | 331% | |
| Potassium | 8599 mg | 183% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
