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Lentil And Spinach Lasagne

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  Dried lentils 8 Ounce (250 Gram, Green Or Brown)
  Oil 2 Tablespoon
  Canned plum tomatoes 14 Ounce (397 Gram)
  Ground cinnamon 1 Teaspoon
  Butter 2 Ounce (60 Gram)
  Plain flour 2 Ounce (60 Gram)
  Milk 1 Pint (600 Milliliter)
  Frozen spinach 8 Ounce (250 Gram)
  Ground nutmeg 1⁄2 Teaspoon
  Strong cheese 2 Ounce, grated (60 Gram Pecorino Or Parmesan)
  Dried lasagne sheets 6 Ounce (Wholemeal Or Spinach)
  Salt To Taste
  Pepper To Taste

Cover the lentils with boiling water and leave for a couple of hours.
Drain, cover with fresh water, add the oil and cook in a pressure-cooker for 15 minutes, or in an ordinary saucepan for about 45 minutes.
Drain the lentils but save the liquid.
Puree the lentils with about 5 tablespoons of the juice from the can of tomatoes; if it still looks rather thick, use some of the lentil cooking liquid.
The texture should be like a thickish Bechamel.
Flavour with cinnamon, salt and pepper.
Make a simple white sauce: melt the butter, add the flour and cook without browning, then add the milk and whisk over heat until thick.
Put the frozen block of leaf spinach into the sauce and allow it to defrost — the water and vitamins will be retained and the sauce will acquire a thinnish texture; remember that it will thicken in the oven while the dish is being baked.
Season with nutmeg, salt and pepper and add three-quarters of the cheese.
Cook the lasagne sheets in a very big saucepan with masses of boiling salted water and a tablespoon or two of oil.
Drain, and run cold water over the pasta to cool and separate it.
Run a little of the spinach sauce around the edges of the bottom of a large greased ovenproof dish, then put in a layer of pasta.
Spoon in some of both sauces, and swirl with a spoon to make an even layer but without mixing the two sauces completely.
Put on a layer of tomatoes, which you have gently squashed, and sprinkle with a little salt and pepper.
Continue layering as you fancy, but leave enough of the spinach sauce to finish on top.
Sprinkle this with the remaining cheese.
Bake at 200°C/400°F/Gas Mark 6 for 25 minutes.

Recipe Summary

Difficulty Level: 
Everyday, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
10 Minutes
Ready In: 
35 Minutes

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 706 Calories from Fat 263

% Daily Value*

Total Fat 30 g45.8%

Saturated Fat 14 g70.1%

Trans Fat 0 g

Cholesterol 57.4 mg19.1%

Sodium 509.8 mg21.2%

Total Carbohydrates 82 g27.3%

Dietary Fiber 21 g83.8%

Sugars 11.7 g

Protein 30 g60.5%

Vitamin A 159% Vitamin C 35.7%

Calcium 37.9% Iron 31.4%

*Based on a 2000 Calorie diet

Lentil And Spinach Lasagne Recipe