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    You are in: Home / Recipes / Spinach & Lentil Lasagna Recipe
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    Spinach & Lentil Lasagna

    Spinach & Lentil Lasagna. Photo by Jenny Sanders

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    45 mins

    45 mins

    Jenny Sanders's Note:

    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.

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    Units: US | Metric

    • 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
    • 1/4 cup grated parmesan cheese


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

    Ratings & Reviews:

    • on March 25, 2014


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 02, 2010


      This was excellent! The lentils replaced meat really well. My kids gobbled it down! I didn't have goat cheese curds, so I used feta instead. I sprinkled a little bit of red pepper flakes to make it interesting. Otherwise, I wouldn't change anything. Defintely going to try with goat cheese curd next time. Thank you for the great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spinach & Lentil Lasagna

    Serving Size: 1 (179 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 169.1
    Calories from Fat 62
    Total Fat 6.8 g
    Saturated Fat 4.1 g
    Cholesterol 20.0 mg
    Sodium 540.4 mg
    Total Carbohydrate 16.9 g
    Dietary Fiber 5.9 g
    Sugars 4.0 g
    Protein 11.9 g

    The following items or measurements are not included:

    whole wheat lasagna noodles

    cheese curds

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