Jul 02, 2022LivGood Team



  • Add the lentils in a medium pot. Bring to a boil and then simmer for about 20 minutes. Drain the lentils in a fine strainer, and then add to a large bowl alongside the tomato sauce. Season with salt and pepper and set aside.
  • To make the creamy filling, mix the Violife Creamy with the zest, herbs, garlic powder and salt. Whisk to combine.
  • To assemble the lasagna, add 3 tbsp of the lentil filling to the bottom of a ceramic baking dish and spread evenly. Top with a handful of spinach leaves and then with lasagna sheets.
  • Coat with some of the creamy filling and repeat the process until all your fillings are finished. Make sure to end with a layer of lentil sauce.
  • Place in a preheated oven at 180°C and bake covered for 45 minutes.
  • Remove from the oven and sprinkle with the grated Violife Mozzarella flavour on top. Bake uncovered for a further 10- 15 minutes until the grated Violife is nice and melted.
  • Allow to slightly cool before slicing and then serve with fresh basil leaves.

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