Spinach Lentil Lasagna

How to make

This recipe is adapted from the Forager Project’s vegan lasagna. But I know I can’t get my family to eat this type of vegan food, so I created a vegetarian version.

It’s actually quite easy to make, and I love all the veggies here. Next time I make it I’ll add a bunch of sauteed sliced mushrooms to it too.

The full printable recipe ingredients and instructions are available in the recipe card at the bottom of the post. You can find important tips and tricks in the post.

To cook lentils

First, you’ll want to cook the lentils. Now, you could use canned lentils for convenience. But I find that canned lentils can be a bit soft and possibly mushy. So I would recommend cooking them yourself, and making them al dente.

Before cooking always examine sort, and rinse well to remove any stones, old, or odd-looking lentils.

Lentils do not require soaking.

In a large pot, add 3-4 cups hot water and about 1 pound or 1 cup of raw brown lentils.

Simmer gently with lid tilted until desired tenderness is reached, about 15-20 minutes. Drain the excess water.

This will probably make a bit more than you need for the recipe. Typically, one cup of dried lentils yields two to two-and-a-half cups of cooked lentils. You can add any extra to salads or soups. Or, if you’re feeling extra lentil-y, just toss in the little extra lentils to the lasagna.

Prepare the spinach filling

6 cups of fresh raw spinach is about 6 ounces. But honestly, a little more or a little less and it’ll still come out great!

In a medium saucepan, heat the oil. And, really, you can use any high heat oil you like here. Olive oil, grapeseed oil, avocado oil, canola oil.

Once the oil is hot, add in the minced garlic, and sauté until fragrant, about 30-60 seconds. Add in the spinach and basil, reduce the heat to simmer. Cover and let cook until the spinach is completely wilted, stirring occasionally, about 3-5 minutes. Cooking spinach is pretty quick and easy. And you’ll be amazed at how much it shrinks!

Mix the cooked spinach mixture, cooked lentils, sour cream, shredded mozzarella, and salt together in a bowl and set aside.

Make the sauce

In a medium saucepan, heat the milk and flour on medium heat, stirring until most of the clumps of flour are dissolved. Don’t worry if there are still a few lumps; no one will notice in the final lasagna.

Add in the sour cream, butter, and salt. Stir to combine, then cover and bring to a boil. Once boiling, reduce the heat to simmer and stir the sauce thickens, about 3-5 minutes. Remove from heat.

Assemble and bake

Preheat the oven to 350º F.

In a 9×13 casserole dish, spoon about ¼ cup of sauce onto the bottom and spread it to coat the bottom of the casserole dish evenly.

Place 3 lasagna sheets on top of the sauce.

Spoon about ⅓ cup of sauce on top. Spread evenly to coat, then spoon about ⅓ of the spinach lentil mixture, and spread to cover the noodles. Repeat for the remaining noodles, creating two more layers. Then top with the shredded mozzarella.

Cover the casserole dish in aluminum foil, and bake for 55-60 minutes, or until the cheese has melted.

Remove the foil, and place the lasagna back into the oven. Turn the oven on to the broil setting, and place the lasagna back in for an additional 5 minutes, keeping a close eye on the cheese to ensure it doesn’t burn. Remove from the oven once the cheese has browned on top.

Let the lasagna cool for 10 minutes before garnishing with fresh chopped basil or parsley and a dash of pepper.

Serve this spinach lasagna with some garlic herb bread and an arugula salad for a fantastic meal.

Leftovers and make ahead

Keep any leftovers in an airtight container in the fridge for up to 5 days.

To make ahead, let the lasagna cool completely before refrigerating or freezing. Wrap it tightly in aluminum foil and place in an airtight container.

Freeze for up to 3 months.

Reheat it in the microwave or in the oven.