Beef and Lentil Lasagna with Ricotta and Spinach –

Beef and Lentil Lasagna with Ricotta and Spinach

  By lentilsorg  ,     

September 11, 2015

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They are the perfect addition to any lasagna - a blend of lentils and beef gives you the best of both worlds!

  • Prep: 15 Minutes
  • Cook: 45 Minutes
  • 15 Minutes

    45 Minutes

    1 Hour

  • Yields: 6-8


  1. Preheat oven to 400F. In a large Dutch oven, heat olive oil over medium-high heat. Add the onion and cook 5 minutes. Add the garlic and cook 1 minute. Stir in the ground beef, breaking it up with the back of a wooden spoon. Cook until no longer pink inside, about 5 minutes.
  2. Stir in the oregano, paprika, salt, pepper, and fennel seeds and cook for another 2 minutes. Stir in the crushed tomatoes, tomato paste, lentils, and honey. Cover, bring to a boil, reduce
  3. heat to low and simmer for 20 minutes, stirring occasionally.
  4. Remove from heat, stir in the chopped basil and parsley. Adjust seasonings with more salt and pepper, if needed.
  5. Arrange lasagna noodles in a large baking dish. Fill with very hot tap water and let stand for 25 minutes.
  6. Set a large skillet over medium-high heat and sauté the spinach just until it is wilted. Remove from heat and let cool.
  7. In a large bowl, stir together the ricotta, egg, cooked spinach, salt, and pepper.
  8. Drain lasagna noodles.
  9. In a 9x13 inch baking dish, spread ⅓ of the lentil meat sauce. Top with 4 lasagna noodles. Spread ⅓ of ricotta mixture on top of noodles and sprinkle ⅓ of mozzarella. Repeat layers two more times. Bake for 30 minutes. Let stand for 10 minutes before serving.


2 Tbsp (30 ml) olive oil

1 cup (250 ml) chopped onion

3 garlic cloves, minced

¾ lb (341 g) lean ground beef

2 tsp (10 ml) dried oregano

1 tsp (5 ml) paprika

1 tsp (5 ml) salt

½ tsp (2 ml) ground black pepper

½ tsp (2 ml) fennel seeds

1 28oz (796 ml) can crushed tomatoes

1 5.5 oz (156 ml) can tomato paste

1 ½ cups (375 ml) cooked green lentils

2 tsp (10 ml) liquid honey

½ cup (125 ml) chopped fresh basil

¼ cup (60 ml) chopped fresh parsley

12 lasagna noodles

4 cups (1 L) fresh spinach or baby kale, rinsed

2 cups (500 ml) ricotta cheese

1 large egg

1 tsp (5 ml) salt

½ tsp (2 ml) ground black pepper

1 lb 2 oz (500 g) shredded mozzarella cheese