Minestrone Lasagna
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Portions:
25Preparation Time:
Cooking Time:
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Ingredients
- 3 tbsp (45 ml) Olive oil
- 2 tbsp (20 g) Garlic, chopped
- 1 bag (2 kg) Arctic Gardens Minestrone Mix
- 8 cups (2 L) Unsalted store-bought tomato sauce
- 2 x 540 ml Undrained diced tomatoes
- 2 x 540 ml Arctic Gardens Lentils , drained
- 2 Bay leaves
- 1 tbsp (2 g) Whole oregano
- 1 tbsp (2 g) Whole basil
- 1/3 cup (20 g) Fresh parsley, chopped
- 18 Ready-to-bake lasagne noodles
- 2 cups (300 g) Mozzarella, grated
CHEESE FILLING
- 2 cups (520 g) Low-fat ricotta
- 1/4 cup (30 g) Parmesan, grated
- 1/2 cup (40 g) Panko
- 1/4 cup (75 g) Arctic Gardens Chopped Spinach , squeezed
Preparation
- In a stock pot, heat olive oil. Add garlic and Minestrone mix. Cook for 5 minutes.
- Add tomato sauce, chopped tomatoes, lentils and herbs. Simmer for 15 minutes.
- In a large bowl, mix together ricotta, parmesan, panko and spinach.
- In a casserole dish, add one third of the sauce and 6 lasagna noodles.
- Add a second layer of the sauce and 6 other lasagna noodles.
- Spread the ricotta mixture well.
- Add a third layer of sauce, the last 6 lasagna noodles and the grated mozzarella.
- Bake for 35 minutes at 425 °F (220 °C).
- Let stand for 10 minutes before serving.
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