Dietary fibre per serve: 11g
Preparation time: 10 minutes
Cook time: 40 minutes
- 1 tbsp olive oil
- 1 small onion, diced
- 2 gloves garlic, finely chopped
- 2 cups mushrooms
- 400g tin brown lentils
- 2 x 400g tins crushed tomato
- ¼ cup olives
- 2 cups spinach leaves, washed
- 2 cups wholemeal penne pasta
- 1 cup reduced-fat cheddar cheese, grated
- 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.
- Serve with a side salad.
- Make it gluten-free by substituting 2 cups wholemeal pasta for 2 cups gluten-free pasta.
- Try swapping spinach for kale.
- Swap mushrooms for capsicum, eggplant and zucchini.
Recipe supplied courtesy of Cancer Council Queensland
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