Method
- Preheat oven to 200°C (180°C fan forced) for 10 minutes.
- Meanwhile, add oil to large non-stick frypan on medium high heat, add onion, garlic and mushrooms and cook until soft.
- Add lentils, olives and tomatoes. Simmer for 5 minutes or until reduced to a thick consistency.
- Prepare the pasta according to the packet instructions. Drain and rinse pasta in colander, removing most of the water.
- Stir spinach through sauce until lightly wilted. Add pasta and mix until well-combined.
- Brush a large baking dish (lasagne style) with olive oil and pour the pasta and sauce mix in.
- Sprinkle cheese evenly over the top.
- Bake for 15 minutes or until the cheese has melted and begins to turn golden brown.
Serving suggestion
Serve with a side salad.
Variations
Make it gluten-free by substituting wholemeal pasta for pulse pasta made from chickpeas and lentils, which are high in fibre and plant-protein.
Swap spinach for kale. Swap mushrooms for capsicum, eggplant and zucchini.
Acknowledgement goes to Cancer Council Queensland for original development of this recipe.
