This Veggie Lentils and Spinach Lasagne is our “Meat Free Mondays” favourite. It is packed with goodness, flavour and most of all it doesn’t make you miss meat at all.
I thought it would be a good idea to write a recipe that would encourage you to batch cook. Something to help you bring nutritious dinner to your family table, as well as, to stock your freezer. It’s not much more time consuming and you will end up with another dish for when you really need it but don’t have time or will to cook. You can thank me later. 😉
My lasagne recipe lists the types of vegetables and quantities I have used when cooking and writing it up, but do not let this hold you a prisoner. Feel free to use any veg you have to hand or that needs using up. If you’ve got some broccoli stalks or courgettes knocking about in your fridge, by no means use them. Any veg that looks a bit past its prime is also perfect for this recipe. To cut down on your prep time, make sure you utilise your food processor/chopper if you have one.
I love using fresh mozzarella as a topping in this lasagne instead of cheddar or parmesan but you could use whatever cheese you want. If you want to add cheese to your white sauce as well, go for it. Remember that if you do go for fresh cheese like mozzarella, top your lasagne just before baking as fresh cheeses do not really freeze well unlike good old cheddar.
I hope you enjoy the recipe and as always please come back and let me know your thoughts.