Taste the world in your kitchen

Lentil, Spinach, and 
Ricotta Lasagne

A healthier take on an Italian classic, this lasagne is easy to make and guaranteed to please at the dinner table.

Serves: 4-5 | Estimated Time: 35-40 min

Ingredients:

Filling:

  • 2 cups of canned or pre-cooked CLIC Green lentils
  • 200 g ricotta cheese, crumbled
  • 500 g baby spinach, wilted or use frozen spinach (thawed)
  • Juice of 3 (1/4 cup) limes
  • Zest of 2 limes
  • 1/2 teaspoon (2.5 mL) dried red chilli flakes
  • Sea salt and freshly ground black pepper, to taste
  • 3 cups (750 mL) homemade tomato sauce
  • 500 g dried lasagne sheets
  • 500 g fat free cottage cheese
  • 50 g grated parmesan cheese

Homemade tomato sauce:

  • 1 onion, finely chopped
  • 2 cloves garlic, chopped
  • 800 g (2½ cups)canned chopped tomatoes
  • 1 teaspoon (5 mL) sugar
  • 1 small handful fresh basil, chopped
  • sea salt and freshly ground black pepper, to taste

Directions:

  1.  For the filling, in a large bowl combine the cooked lentils, ricotta cheese, spinach, lime juice, lime zest and dried chilli flakes. Mix well and set aside.
  2.  For the tomato sauce, heat frying pan, add 1-2 teaspoons of olive oil. Fry onions and garlic until soft. Add tomatoes, sugar, salt and pepper.
  3. Once the sauce starts to bubble, turn down the heat and simmer for 5 minutes. Remove from heat, add basil and season further to taste if necessary.
  4.  Place a layer of tomato sauce at the bottom of a large baking dish. Add a layer of lasagne sheets, followed by a layer of lentil filling and a few dollops of cottage cheese. Repeat the layers until all the ingredients are used, ending with a layer of lentils.
  5. Top the lentils with the remaining cottage cheese and scatter with grated parmesan cheese.
  6. Bake in a preheated 180°C (350°F) oven for 20-25 minutes, or until the lasagne is cooked through and bubbling.

Pre-cooking dry CLIC Lentils: Rinse lentils and drain thoroughly. Place lentils in a large saucepan and cover with 3 cups (750 mL) water per 1 cup lentils. Bring to a boil. Reduce heat, cover and simmer for 20 to 30 minutes or until tender. Drain.