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Lentil and spinach lasagna

Name: Lentil and spinach lasagna
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6 portions
Ingredients: 180 g Coral lentils; 200 g Spinach; 200 g Wholemeal pasta; 2 Tomato; 150 g Greek yogurt; 200 ml Enriched almond milk; 2 gousses Garlic; 40 g Parmesan; 1/4 c. à café Ground turmeric; 1 c. à café Herbs of Provence; 2 c. à soupe Extra virgin olive oil

Vegetarian lasagna with coral lentils, spinach and yogurt béchamel.

⏱ Prep 25 min 🍳 Cook 50 min 👤 6 personnes Végétarien Moyen 🔥 310 kcal

Nutrition Facts · per serving

310

kcal

Energy

16g

Protein

44g

Carbs

Fat

Fiber

Sugar

🛒 Ingredients

180 g Coral lentils

200 g Spinach

200 g Wholemeal pasta

2 Tomato

150 g Greek yogurt

200 ml Enriched almond milk

2 gousses Garlic

40 g Parmesan

1/4 c. à café Ground turmeric

1 c. à café Herbs of Provence

2 c. à soupe Extra virgin olive oil

👨‍🍳 Instructions

1. Cook the coral lentils for 15 minutes with tomatoes and herbs.

2. Sauté the spinach with the garlic.

3. Prepare a light béchamel with Greek yogurt, almond milk and turmeric.

4. Alternate layers of pasta, lentils, spinach and béchamel in a dish.

5. Sprinkle with parmesan and bake for 30 minutes at 180°C.

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