Go Back
+ servings
Red Lentil and Spinach Mock Lasagna | Lemons and Basil
Print Recipe
4 from 1 vote

Red Lentil and Spinach Mock Lasagna

This Red Lentil and Spinach Mock Lasagna is a vegetarian take on a favorite child-hood dish! Hearty and comforting with so much flavor!
Prep Time10 mins
Cook Time30 mins
Course: Dinner
Cuisine: Italian
Keyword: lasagna, red lentil, spinach
Servings: 9 people
Calories: 269kcal
Author: Kaylee Pauley


  • 1 box Red Lentil Pasta cooked according to package direction
  • 1 cup lentils uncooked (I used split red lentils)
  • 2 cups water
  • 2 8 oz cans tomato sauce
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 2 tbsp Parmesan cheese vegetarian
  • 1 cup part skim ricotta cheese
  • 1 brown egg
  • 1 cup cooked spinach drained
  • 1 1/4 cup Italian cheese blend


  • Preheat oven to 350 degrees.
  • Cook red lentil pasta according to package directions and set aside.
  • While pasta cooks, add 1 cup lentils to 2 cups water, bring to a boil and simmer approximately 15 minutes or until lentils are soft. Add tomato sauce, seasonings and Parmesan cheese, stir to combine and simmer another 3-5 minutes.
  • Add ricotta cheese, egg, and cooked spinach to small bowl, stir until egg is blended and all ingredients are well mixed.
  • In a 2 qt dish, layer half red lentil pasta, ricotta cheese mixture, seasoned tomato lentils, and Italian cheese blend, then repeat ending with Italian Cheese.
  • Bake 20 minutes. Remove and allow to cool 5 minutes then serve! Garnish with Parmesan Cheese if desired.


Serving: 1g | Calories: 269kcal | Carbohydrates: 30g | Protein: 19g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 291mg | Potassium: 427mg | Fiber: 9g | Sugar: 3g | Vitamin C: 1mg | Calcium: 20mg | Iron: 8mg