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Vegetarian slow cooker pumpkin and spinach lasagne recipe
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Prep Time:
20 minutes
Cook Time:
135 minutes
Total Time:
155 minutes
Delicious vegetarian crockpot lasagne with creamy ricotta, pumpkin, lentils, and spinach for a hearty meal.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 500g canned pumpkin soup
  • 2 x 400g cans lentils, drained, rinsed
  • 6 large fresh sage leaves, chopped, plus extra, to top
  • 120g pkt baby spinach
  • 500g ricotta, well drained
  • 125ml (1/2 cup) pouring cream
  • 2 eggs, lightly whisked
  • Finely grated rind of 1 lemon
  • 6-8 dried lasagne sheets
  • 80g (1 cup) pre-grated 3-cheese blend
  • Fresh continental parsley leaves, to serve
Instructions:
  • In a large deep-sided frying pan over medium heat, heat the oil. Cook the onion, stirring often, until soft (about 5 minutes). Add garlic and cook, stirring, until aromatic (about 1 minute).
  • Combine the pumpkin soup, lentils, and sage in the frying pan and simmer for 3 minutes until slightly reduced. Add the spinach and cook for an additional 3 minutes until just wilted, stirring occasionally.
  • While waiting, elegantly mash the ricotta in a bowl using a fork. Gently fold in the cream, egg, and fresh lemon zest. Season generously.
  • Prepare the slow cooker by spraying it with oil. Start layering by spreading 1/3 cup of the lentil mixture on the base. Cover with lasagne sheets, breaking them to fit. Add one-third of the lentil mixture and dollop one-third of the ricotta mixture on top. Repeat layering with the remaining lasagne sheets, lentil mixture, and ricotta mixture, ending with the ricotta mixture. Sprinkle with cheese, top with sage leaves, and spray with oil.
  • Cook the lasagne on High for 2 hours or until the sheets are tender and the liquid is absorbed. Remove insert from the slow cooker and let it rest covered for 10 minutes. Sprinkle with parsley before serving.

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