Beef and Lentil Lasagna with Ricotta and Spinach

lentils.org

Alley Daniel

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

Directions at lentils.org

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