Spinach & Lentil Lasagna

• bunch spinach↗1
• whole wheat lasagna noodles↗12
• (19 ounce) can tomato sauce↗1
• ounces goat cheese curds↗16
• cups cooked lentils (or 1 large tin)↗2
• teaspoons basil↗2
• teaspoons oregano↗2
• cup grated old cheddar cheese↗1
• cup grated parmesan cheese1⁄4

Step-by-step instructions

1. 1

   Wash and pick over the spinach, and steam it until just limp.

2. 2

   Drain it and chop it.

3. 3

   Bring a large pot of salted water to a boil, and boil the lasagne noodles until soft enough to work with.

4. 4

   Rinse them under cool water, and drain well.

5. 5

   Spread the bottom of a 9"x13" lasagne pan with several spoonfuls of the tomato sauce.

6. 6

   Lay down 3 lasagne noodles over it, and cover them with more sauce.

7. 7

   Sprinkle with one third of the cheese curds, one third of the lentils and one third of the chopped spinach.

8. 8

   Sprinkle over 1/2 teaspoon each of the basil and oregano.

9. 9

   Continue layering noodles, sauce, cheese, lentils, spinach and seasonings.

10. 10

    Finish with a layer of noodles, covered in sauce, then sprinkle over the grated cheeses, and the last of the basil and oregano.

11. 11

    Bake at 350°F for 30 to 45 minutes.