Spinach Lentil Lasagna

square crop of a slice of lasagna on a brown plate with a cloth napkin in the background.

5 from 1 vote

This rich and delicious Spinach Lentil Lasagna is loaded with veggies, lentils, and cheesy goodness, all in an easy to make white sauce. It’s the type of comfort food that leaves you feeling good and nourished but not heavy and weighed down.

Course Main Course

Cuisine American

Keyword lasagna, lentil, spinach

Prep Time 20

Cook Time 1

Resting time 10

Total Time 1 30

Servings servings

Calories 475kcal

Author Debi

Ingredients

Spinach Lentil Filling:

1 tablespoon oil
4 cloves garlic minced
6 cups spinach roughly chopped (6 cups will be about 6 ounces)
1 cup basil chopped
2 cups cooked lentils
1 cup sour cream
1 cup shredded mozzarella cheese
½ teaspoon Kosher salt

Sauce:

1 ½ cups milk
¼ cup all-purpose flour
¼ cup sour cream
¼ cup butter
½ teaspoon Kosher salt

Remaining Components:

9 sheets no-boil lasagna noodles
1 cup shredded mozzarella cheese
Chopped basil or parsley for garnish

Instructions

Prepare the spinach filling:

In a medium saucepan, heat the oil on medium heat. Then 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. Remove from heat once cooked.
1 tablespoon oil, 4 cloves garlic, 6 cups spinach, 1 cup basil
In a medium bowl, add in the cooked spinach mixture, cooked lentils, sour cream, shredded mozzarella, and salt. Mix until well combined; set aside.
2 cups cooked lentils, 1 cup sour cream, 1 cup shredded mozzarella cheese, ½ teaspoon Kosher salt

Make the sauce:

In a medium saucepan, heat the milk and flour on medium heat, and stir together until most of the clumps of flour are dissolved. Then 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 until the butter melts, and the sauce thickens, about 3-5 minutes. Remove from heat.
1 ½ cups milk, ¼ cup all-purpose flour, ¼ cup sour cream, ¼ cup butter, ½ teaspoon Kosher salt

Assemble and bake:

Preheat the oven to 350º F.
In a 9x13 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, then 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.
9 sheets no-boil lasagna noodles, 1 cup shredded mozzarella cheese
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.
Chopped basil or parsley

Nutrition