meat free Monday

Spinach Lasagna

Make everyone happy with the best tasting Spinach Lasagna! Delicious pasta layers with Violife Just Like Cream Cheese topped with melty Violife Moz shreds.

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Cooking time1 hr 5 min
Prep time20 min
DifficultyEasy
ServingsPortions 8

Dinner

lunch

Italian

pasta

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INGREDIENTS
DIRECTIONS

1 pack Violife Just Like Mozzarella shreds
1 pack Violife Just Like Cream Cheese Original
14 oz dried red lentils, boiled
1 lasagna pack
10.5 oz baby spinach
8.5 oz tomato sauce
zest of 2 lemons
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder
1 tsp salt
fresh basil leaves to serve

Add the lentils in a medium pot. Bring to a boil and then simmer for about 20 minutes. Drain the lentils in a fine strainer, and then add to a large bowl alongside the tomato sauce. Season with salt and pepper and set aside.
To make the creamy filling, mix the Violife Just Like Cream Cheese Original with the zest, herbs, garlic powder and salt. Whisk to combine.
To assemble the lasagna, add 3 tbsp of the lentil filling to the bottom of a ceramic baking dish and spread evenly. Top with a handful of spinach leaves and then with lasagna sheets.
Coat with some of the creamy filling and repeat the process until all your fillings are finished. Make sure to end with a layer of lentil sauce.
Preheat oven to 356°F.
Place in the oven and bake covered for 45 minutes.
Remove from the oven and sprinkle with the Violife Just Like Mozzarella shreds on top. Bake uncovered for a further 10-15 minutes until the shredded Violife is nice and melted.
Allow to slightly cool before slicing and then serve with fresh basil leaves.