This past weekend, I had the opportunity to cook with Explore Cuisine’s green lentil lasagne noodles along with their red lentil penne. My son, Corey, tried the red lentil penne with tomato sauce. He enjoyed his dinner, and I got to enjoy all the protein, fiber, iron, and potassium he was getting.
I decided to use the green lentil lasagne to make a spring pea artichoke lasagne. These noodles are such a smart pasta substitute with 22% of your protein for the day per serving and 16% of your dietary fiber to boot. This is an easy lasagne to make because there is no sauce to make in advance, and the noodles are no-boil. What an easy weeknight meal!
Spring Pea Artichoke Lasagne
1 cup frozen peas, thawed
3 sprigs mint, sliced (optional)
3 cloves garlic, crushed
1 lemon, zested and juiced
½ cup whole milk
1 – 16 oz. can artichoke hearts
1 – 16 oz. container whole milk ricotta cheese
1 cup shredded mozzarella cheese
1 box Explore Cuisine green lentil lasagne
Salt and pepper, to taste
In a food processor, blend together the peas, mint, garlic, lemon zest and juice, whole milk, and artichoke hearts until well blended.
Add the ricotta cheese and salt and pepper to taste, and mix together.
In an 8x8 pan, add about a cup of the ricotta mixture to the bottom. Layer the noodles, breaking when needed to fit in the pan. After the noodles, add more ricotta, then a sprinkling of mozzarella. Repeat until the noodles are finished. Top with more ricotta mixture and mozzarella.
Bake in a 400 degree oven for 40 minutes, until browned on top. Let cool before slicing.
Sara is a mom to a little boy, a trained chef, and culinary teacher at Hudson Table. She loves farm-fresh and wholesome food, and shares her delicious recipes and cookie tips for family-friendly meals.