Beef and Lentil Lasagna with Ricotta and Spinach – Lentils.org

Ingredients

• 2 Tbsp (30 ml) olive oil
• 1 cup (250 ml) chopped onion
• 3 garlic cloves, minced
• ¾ lb (341 g) lean ground beef
• 2 tsp (10 ml) dried oregano
• 1 tsp (5 ml) paprika
• 1 tsp (5 ml) salt
• ½ tsp (2 ml) ground black pepper
• ½ tsp (2 ml) fennel seeds
• 1 28oz (796 ml) can crushed tomatoes
• 1 5.5 oz (156 ml) can tomato paste
• 1 ½ cups (375 ml) cooked green lentils
• 2 tsp (10 ml) liquid honey
• ½ cup (125 ml) chopped fresh basil
• ¼ cup (60 ml) chopped fresh parsley
• 12 lasagna noodles
• 4 cups (1 L) fresh spinach or baby kale, rinsed
• 2 cups (500 ml) ricotta cheese
• 1 large egg
• 1 lb 2 oz (500 g) shredded mozzarella cheese