Red Lentil and Spinach Lasagne

March 24, 2019

It's no coincidence that this is another recipe from my lovely friend Laraba as she is all about gut health and immune-boosting recipes.  This was taken from 'Boost your child's immune system' by Lucy Burney


She promised me that the kids would love it and they did!  Seconds all round!


Serves 2 adults and 2 children


  • 1 onion, peeled and chopped

  • 1 clove garlic, peeled and crushed

  • 1 tablespoon extra-virgin olive oil

  • 100 g red lentils

  • 600 ml vegetable stock

  • 1 x 200g tin sweetcorn (no sugar and no salt variety)

  • 1 x tin organic baked beans

  • 2 cubes spinach purée

  • 8 precooked lasagne sheets (I used spinach lasagne for an extra iron punch)

  • 100g cheddar cheese

  • Handful chopped parsley

Preheat the oven to 180 degrees C/350 degrees F/gas 4.  Place the oil in a large pan, add the onions and garlic and sauté until transparent.  Stir in the red lentils and coat well with oil.  Cover with the stock and simmer for 15 mins.  Add the sweetcorn, baked beans and spinach and simmer for 5 minutes.  Put a fifth of the mixture to an ovenproof dish, place some lasagne sheets on top and sprinkle with cheese.  Repeat until all of the ingredients are used up, finishing with a layer of cheese.  Cover with foil and bake for 30 mins. Sprinkle with parsley and serve with a crunchy salad.


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