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Lentil, olive and pumpkin lasagne
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Prep Time:
40 minutes
Cook Time:
65 minutes
Total Time:
105 minutes
Elevate vegetarian lasagna with wine and olives for a gourmet touch.
Ingredients:
  • olive oil cooking spray
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 62.50 gm white wine
  • 400g pumpkin, cooked, pureed
  • 415g can lentils, drained
  • 2 x 425g cans chopped tomatoes
  • 40.00 ml olives, finely chopped
  • 255.00 gm vegetable liquid stock
  • 125.00 ml flat-leaf parsley, chopped
  • 3 sheets fresh lasagne (100g total)
  • 60g reduced-fat feta cheese, crumbled
  • rocket leaves, to serve
Instructions:
  • Preheat the oven to 180°C. In a saucepan over medium heat, coat with oil and sauté the onion for 5 minutes until golden brown.
  • Combine garlic, wine, pumpkin, lentils, tomatoes, olives, and stock in a pot and bring to a boil. Reduce heat and simmer for 25 minutes. Remove from heat and stir in parsley. Season with salt and pepper.
  • Layer quarter of the lentil mixture at the bottom of a 5cm deep, 20cm x 20cm ovenproof dish. Place a lasagne sheet on top. Repeat layering two more times with lentil mixture and lasagne sheets. Finish with a final layer of lentil mixture spread evenly over the lasagne.
  • Sprinkle feta over the top and bake for 25-30 minutes until fully cooked. Allow it to rest for 5 minutes before slicing and serving with rocket on top.

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