Spinach Lentil Lasagna
This recipe was developed by chefs at the University of Illinois during one of our product trainings.
Servings: 24
Serving size: 1 slice
Ingredients
Lentil Bolognese
12 ounces lentils, red split, cooked
2 1/2 cups RC Fine Foods chicken flavor base
1/4 cup olive oil
6 ounces yellow onion, diced
2 ounces garlic, minced
6 ounces celery, minced
1/5 cup pumpkin puree
1/4 cup oregano, dry
2 tablespoons thyme, dry
2 tablespoon rosemary, dry
6 cups tomato, crushed
1/2 cup red wine
1/2 teaspoon agave
Kosher salt, to taste
Lasagna
1.5 pounds pasta, dry lasagna ribbed
3 pounds spinach, frozen
1 pound Atlantic Sea Farms ready-cut kelp
4 pounds NUMU cheese
5 pounds Lentil Bolognese
Fresh parsley, chopped, garnish
Preparation
- Thaw spinach and kelp, place in perforated pan and weigh down over night.
- Combine dry lentils and vegan chicken stock. Bring to a simmer and cook until all liquid is absorbed.
- Heat oil in a large skillet over medium high heat. Add onions, celery and garlic. Cook 5-6 minutes until onions are translucent and garlic is aromatic.
- Add herbs and pumpkin, cook for 2 minutes until aromatic, stirring thoroughly until fully combined.
- Add lentils and crushed tomatoes. Warm through.
- Deglaze pan with wine and cook for 2-3 minutes to reduce, adjust seasoning with agave and salt.
- Preheat oven to 325 degrees Fahrenheit.
- In a large bowl, place well drained spinach, kelp and 3/4 of the cheese. Mix well to blend.
- Place 12 ounce layer of Bolognese sauce on bottom of a 2″ hotel pan, spreading evenly.
- Layer as follows: Place dry lasagna pasta sheets on top of Bolognese sauce, placed end to end. Spread 1 1/2 quarts of spinach mixture over noodles. Add 12 ounces of Bolognese sauce. Repeat for second layer. Top with layer of noodles, sauce and remaining cheese.
- Cover with parchment and foil. Bake in oven for 30 minutes. Remove cover and bake for an additional 10 minutes. Internal temperature should be 165 degrees Fahrenheit. Once fully cooked, remove and let rest for 10 minutes. Garnish with parsley. Cut into 4×6 inch pieces. Hold and serve.