Everybody welcome back Mia from Meels on Wheels! She has a delicious lentil, spinach and Mozz Lasagna for us to warm up on cold, cold nights! (is it cold in your area yet??) It is SUPER duper cold here in PA!
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Everyone loves a little comment love! Bring on the comfort food Mia!
Happy Winter everyone! November is the month for being wrapped up in blankets, drinking hot chocolate (my latest obsession), and eating comfort food. We don't want to put on too much while eating such delectable goods (we're not hibernating after all!) so I've made a meal full of really healthy and unexpected ingredients to spruce up our usual recipes. I served this with garlic bread and salad; you don't have to make the whole meal healthy!
GET THE RECIPE HERE
- 200g baby spinach
- 50g fresh lasagne sheets
- 125g ball mozzarella cheese
- 30g plain flour
- 30g butter
- 400ml milk
- 1 onion, peeled and finely chopped
- 1 carrot, peeled and finely chopped
- drizzle of oil
- 1 garlic clove, peeled and crushed
- 100g tinned lentils (drained and rinsed)
- 1 tbsp tomato puree
- 400g tin chopped tomatoes
- 150ml vegetable stock
Method:First we'll go ahead and make the lentil sauce; fry the onion and carrot for 5 minutes in the oil. Add the garlic and continue to fry for 1-2 minutes.
Then throw in the lentils, tomato puree, tomatoes, and stock.
Bring to the boil then turn down the heat, put the lid on and simmer for 15 minutes.
Preheat the oven to 180c (fan)/ 355f/ gas mark 6. Make the white sauce by putting the flour, butter,
and milk in a small saucepan and whisking continuously over a medium heat until it has a smooth and thick consistency.
Meanwhile, pop the spinach in a pan with the lid on, and gently cook for about 5 minutes.
It'll shrink and will need the excess liquid removed, so transfer it into a sieve and squeeze the water out.
Now time to assemble the glorious mixes! Spread a third of the lentil mix into the base of an ovenproof dish. Lay two pasta sheets on top, then spread another third of the lentil sauce over it. Add another layer of pasta, and pour over half of the white sauce, then scatter over the spinach.
Add the last of the lentil sauce, and finish with the rest of the white sauce.
Tear over the mozzarella and bake for 35 minutes until it is golden and bubbling and the tummies are a'rumbling!
Enjoy, and happy eating!
Thanks Mia!! That ooey - gooey cheese sounds wonderful this time of year! YUMMO!
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