Lentil Lasagna in a Roasted Portobello Cream Sauce
The Cookie Writer
The Cookie Writer
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Ingredients

  • 30 min
  • 6-8 servings
  • ¾ cup dry green lentils
  • cup
  • 2 cups water
  • 16 oz portobello mushrooms
  • 5 large mushrooms
  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 4 garlic cloves
  • ½ tsp. ground thyme
  • tsp
  • ½ tbsp. coarse mustard
  • 8 oz fresh spinach
  • 1 large onion
  • 28 oz
  • ½ lb
  • 1 cup cheese
  • of
  • 9 slices of

Instructions

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