Not gonna lie… this lasagna is the BOMB and made at least a few times a month over here.
Explore Cuisine brand makes my favorite bean-based pastas, but I also found Aldi’s version (Simply Nature) for the lasagna sheets at probably half the price This lasagna packed in 30g of protein and 430 calories per serving. Not too shab!
The recipe (4 servings):
1 package of green lentil lasagna sheets
1 container part-skim ricotta cheese (seven 1/4 cup servings)
1 28 oz can tomato sauce or puree (you can also sub for your favorite jar sauce)
1 cup reduced fat shredded mozzarella
2 cups frozen spinach
Any additional desired veggies, frozen or fresh
2 tablespoons parmesan cheese (or as desired)
Preheat oven to 375. If you are using veggies other than frozen spinach, sautee them in a pan first to soften (if you are just using frozen chopped spinach, it can be layered in with the other ingredients as is). Layer a square glass pan with all ingredients, starting with sauce to cover the bottom and evenly alternating between lasagna sheets, veggies, cheeses, and sauce. Make sure the lasagna sheets have tomato sauce covering them well in between each layer (to prevent dryness).Top with a parmesan cheese and bake for 45 (+/-) minutes, covering with a sheet of aluminum foil if possible to keep moisture in. Let cool and dig in!
Nutrition info: 521 calories, 36g protein, 54g carbs, 18g fat.