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.
![cooktime]()
Cooking time1 hr 5 min![preparation time]()
Prep time20 min![servings]()
ServingsPortions 8
- 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.
