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Pumpkin, spinach and lentil lasagne
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Prep Time:
65 minutes
Cook Time:
75 minutes
Total Time:
140 minutes
Delicious veggie lasagna with layers of spinach, ricotta, lentils, and pumpkin. Ideal for gatherings with loved ones.
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 900g Naranka Gold Pumpkin, peeled, cut into 1.5cm cubes
  • 2 x 400g cans brown lentils, rinsed, drained
  • 127.50 gm vegetable stock
  • 690g bottle Brand Italian Tomato Passata
  • 500g ricotta
  • Good pinch ground nutmeg
  • 375g packet fresh lasagne sheets
  • 120g packet baby spinach, trimmed, finely shredded
  • 375.00 ml grated Tasty Cheddar
  • Rocket leaves, to serve
Instructions:
  • Preheat your oven to 190C (170C fan). Grease a 26x20x6cm baking dish.
  • In a large saucepan over medium heat, warm the oil. Sauté the onion until soft and golden, about 5 minutes. Stir in the garlic and cook for another minute. Add pumpkin, lentils, and stock. Set aside 1 cup of passata and mix the rest into the pumpkin. Bring to a boil, then simmer covered for 20 minutes until pumpkin is tender and the mixture thickens. Transfer to a bowl, let it cool slightly, then refrigerate until cold.
  • Mash the ricotta with a fork in a bowl, stir in nutmeg, and season to taste.
  • 1. Arrange a layer of lasagna sheets on the bottom of the dish. 2. Spread half of the pumpkin mixture over the lasagna sheets. 3. Add another layer of lasagna sheets on top. 4. Sprinkle the ricotta mixture and spread it evenly with damp fingertips. 5. Place the spinach on top and cover with another layer of lasagna sheets.
  • Spread the rest of the pumpkin mixture over the lasagne sheets, then layer with the remaining sheets. Pour the reserved passata over the top until fully covered. Sprinkle with cheddar cheese. (For freezing instructions, please refer to the Note section).
  • Bake for 45 minutes or until beautifully golden and fully cooked. Enjoy with some fresh rocket on the side.

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