adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vegan pumpkin and lentil 'lasagne' recipe
Vegan pumpkin and lentil 'lasagne' recipe
0 Likes
Prep Time:
25 minutes
Cook Time:
65 minutes
Total Time:
90 minutes
Make a delicious vegan tray bake with simple low-calorie substitutions.
Ingredients:
  • 750g peeled and deseeded pumpkin, thinly sliced
  • 1 large (about 700g) eggplant, sliced
  • 9.20 gm extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 3 celery sticks, finely chopped
  • 3 garlic cloves, crushed
  • 3 tsp dried oregano leaves
  • 115g (1/2 cup) dried red lentils, rinsed, drained
  • 2 x 400g cans diced tomatoes
  • 227g tub vegan cream cheese
  • 60ml (1/4 cup) almond milk
  • 40.00 ml chopped fresh herbs (such as chives, basil or marjoram), plus extra leaves, to serve
Instructions:
  • Preheat your oven to 200C/180C fan forced and line 2 large baking trays with baking paper. Spread out the pumpkin and eggplant on the trays, lightly spray with oil, and bake for 20 minutes, turning and swapping trays halfway through, until just tender.
  • While the oil is heating in a large saucepan over medium heat, sauté the onion and celery for 5 minutes until soft. Stir in the garlic and oregano and cook for an additional minute until aromatic. Next, add the lentils, tomato, and 250ml (1 cup) water, then bring it to a boil. Lower the heat to a simmer, partially covering the pan, and cook for 20-25 minutes until the lentils are tender and the sauce has thickened. Season to taste.
  • For the 'cheese' sauce, simply combine all ingredients in a food processor and blend until silky smooth.
  • Prepare a 2L (8 cup) baking dish by lightly spraying with oil. Spread half of the lentil mixture on the base of the dish. Arrange a single layer of half of the pumpkin on top. Add half of the remaining lentil mixture, followed by half of the eggplant. Drizzle a little 'cheese' sauce over the layers. Repeat the layering process with the remaining pumpkin, lentil mixture, and eggplant, finishing with the rest of the 'cheese' sauce. Bake for 30 minutes or until golden and bubbling. Garnish with extra herbs before serving.

Similar Recipes