Lentil and Pumpkin Lasagna

Get your whole serving of vegetables for the day in one dish, low fat and easy to do – Lentil and Pumpkin Lasagna will be a favourite in your house!    

Get your whole serving of vegetables for the day in one dish, low fat and easy to do – Lentil and Pumpkin Lasagna will be a favourite in your house!

 

 

serves
4
time needed
prep cook
ingredients
12
difficulty
medium
rating (click to rate)
3.1 based on 16 ratings, click to rate

Ingredients

  • 415 grams Lentils can, drained
  • 400 grams Pumpkin cooked and pureed
  • 1 large Brown Onion finely chopped
  • 2 Garlic Cloves crushed
  • 1/4 cup White Wine
  • 2 X 425gm Cans Chopped Tomatoes
  • 2 tbsp Olives finely chopped
  • 1 cup Salt-reduced Vegetable Stock
  • 1 tbsp Fresh Parsley finely chopped
  • 3 Sheets Fresh Lasagne (100gm total)
  • 60 grams Reduced-fat Feta Cheese crumbled
  • Rocket Leaves, To Serve


Method

  1. Preheat oven to 180 degrees.
  2. Grease 20cm x 20cm x 5cm deep dish.
  3. In a saucepan, sauté onion over medium heat for 5 minutes or until coloured.
  4. Add the garlic, wine, pumpkin, lentils, tomatoes, olives and stock.
  5. Bring to the boil.
  6. Reduce heat and simmer for 25 minutes.
  7. Remove from heat, and add parsley, season to taste with salt and pepper.
  8. Spread a quarter of the lentil mix over the base of the dish, top with a lasagne sheet.
  9. Repeat twice, and spread remaining lentil mix over the top of the last lasagne sheet.
  10. Sprinkle the top with feta cheese & 1 tablespoon toasted pine nuts (optional).
  11. Bake for 25-30 minutes, or until cooked through.
  12. Allow to stand for 5 mins before serving.
  13. Serve topped with rocket leaves or fancy lettuce.

Notes

Recipes Hints and Tip:

  • Lentil and Pumpkin Lasagna is suitable for freezing for up to 1 month in an airtight container.

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