Lentil lasagne
This beautiful vegetarian lasagne recipe is a classic Italian pasta bake that's just as delicious stuffed with hearty lentils, creamy ricotta and wilted spinach, served with a fresh salad
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 2 teaspoons vegetable or olive oil
- 1 small brown onion, finely chopped
- 2 cloves garlic, crushed
- 250 grams kumara, peeled, coarsely grated
- 1 cup split red lentils
- 400 grams can diced tomatoes
- 1 1/2 cup salt-reduced vegetable stock
- 1 1/2 cup passata
- 1 bunch english spinach, stalks trimmed
- 300 grams fresh ricotta
- 1 pinch ground nutmeg
- 4 fresh lasagne sheets
- 1/4 cup finely grated cheddar cheese
- mixed salad, to serve
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