Spinach & Lentil Lasagna

READY IN: 1hr 30mins
Recipe by Jenny Sanders

A little different. If you can't get goat cheese curds - and they ARE pretty esoteric - regular cheese curds are fine. Cheese curds are also known as "Squeaky" cheese. If you can't find them, well, diced mild Cheddar will have to do.

Top Review by ankhesenamen

Kids loved this, husband would rather have meat lasagna. I used slices of marble and asiago cheese instead of the curds. I also added onions and carrots and garlic to the tomato sauce and watered it down with wine and water so I could use oven-ready noodles. I thought it was really good, especially since we usually buy organic ground beef and it is expensive, so this is a real money saver.

Ingredients Nutrition

  • 1 bunch spinach
  • 12 whole wheat lasagna noodles
  • 1 (19 ounce) can tomato sauce
  • 16 ounces goat cheese curds
  • 2 cups cooked lentils (or 1 large tin)
  • 2 teaspoons basil
  • 2 teaspoons oregano
  • 1 cup grated old cheddar cheese
  • 14 cup grated parmesan cheese


  1. Wash and pick over the spinach, and steam it until just limp.
  2. Drain it and chop it.
  3. Bring a large pot of salted water to a boil, and boil the lasagne noodles until soft enough to work with.
  4. Rinse them under cool water, and drain well.
  5. Spread the bottom of a 9"x13" lasagne pan with several spoonfuls of the tomato sauce.
  6. Lay down 3 lasagne noodles over it, and cover them with more sauce.
  7. Sprinkle with one third of the cheese curds, one third of the lentils and one third of the chopped spinach.
  8. Sprinkle over 1/2 teaspoon each of the basil and oregano.
  9. Continue layering noodles, sauce, cheese, lentils, spinach and seasonings.
  10. Finish with a layer of noodles, covered in sauce, then sprinkle over the grated cheeses, and the last of the basil and oregano.
  11. Bake at 350°F for 30 to 45 minutes.

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