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Spinach & Lentil Lasagna

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 350F for 30 to 45 minutes.

Source: www.food.com