Spinach & Lentil Lasagna

Recipe by Jenny Sanders
READY IN: 1hr 30mins


  • 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


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