Lentil Lasagne with a layer of Tofu Spinach Ricotta

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Lentil Lasagne with a layer of Tofu Spinach Ricotta

Name: Lentil Lasagne with a layer of Tofu Spinach Ricotta
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: Mediterranean, Italian, European
Ingredients: 1 1/4 cup dry green lentils, soaked in water for 1 hour then drained; 700ml passata; 1 tbsp oregano; 1 brown onion; 4 garlic cloves; 2 tbsp tomato paste; 2 tbsp olive oil; 1 tbsp beef stock powder; 1/2 cup hot water; 600g regular firm tofu; 250g frozen spinach, thawed and excess water squeezed out; 1/2 cup nutritional yeast; Zest of 1 lemon; juice of 1 lemon; 1 tsp sea salt; 2 tbsp onion flakes; 2 garlic cloves, minced; 200g lasagne sheets; Fresh basil; 250g mozarella

7 steps

Prep:5minCook:1h

Lentil Lasagna with a layer of spinach and tofu ricotta in the middle 🍝 This vegetarian lasagna recipe is the best of both worlds because you get a rich tomato sauce as well as a fresh layer of spinach and ricotta! So yummy. I used dry green lentils here but you could use canned brown lentils, about 2 cans should do!

Updated at: Thu, 17 Aug 2023 10:00:56 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories632 kcal (32%)

Total Fat20.6 g (29%)

Carbs67.2 g (26%)

Sugars6.7 g (7%)

Protein46.8 g (94%)

Sodium912.9 mg (46%)

Fiber21.2 g (76%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat oven to 200C Boil soaked lentils in water for 30 - 40 minutes until soft, then drain and roughly mash about half of the lentils (this helps with texture)

Step 2

Bring a pot to medium heat with the olive oil and sauté the onion for 3 minutes with a big pinch of salt then add the tomato paste, garlic and oregano and sauté for a further 5 minutes

Step 3

Add the stock powder, bay leaf and passata. To get the most out of your passata, fill the empty passata bottle with 1/2 cup hot water, put the lid on, shake and then pour into the pot too. Bring to a simmer and simmer for 20 minutes.

Step 4

Make the tofu ricotta mixture by adding the tofu to a bowl, mashing really well and then add the rest of the tofu ingredients and mix to combine

Step 5

Layer the ingredients into a baking dish starting with a layer of the lentil sauce, pasta sheets, more lentil sauce, pasta, the entire tofu ricotta mix, pasta, lentil mixture then cheese.

Step 6

Cover with foil and bake for 40 minutes with foil on, then a further 20 minutes with foil off

Step 7

Top off with fresh basil and enjoy!