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

    Average Rating:

    2 Total Reviews

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    • 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.

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    • 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!

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    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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