Lentil Olive And Pumpkin Lasagne Recipes

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PUMPKIN & LENTIL LASAGNA



Pumpkin & Lentil Lasagna image

Make and share this Pumpkin & Lentil Lasagna recipe from Food.com.

Provided by Stardustannie

Categories     Lunch/Snacks

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
1 large onion, finely chopped
1 medium zucchini, diced
1 green pepper, seeded and diced
2 garlic cloves, crushed
450 g pumpkin, cooked & pureed
400 g canned lentils, drained and rinsed
400 g canned chopped tomatoes
1 cup vegetable stock
2 tablespoons chopped parsley
1 tablespoon chopped mint
1 teaspoon thyme
1 tablespoon chopped oregano
salt and pepper
150 g ricotta cheese
150 g sour cream
3/4 cup grated cheddar cheese
6 -9 large instant lasagna sheets

Steps:

  • Preheat oven to 200°C.
  • In a large pan add the oil and cook the onion until softened.
  • Stir in the zucchini and peppers and cook for 2 minutes.
  • Add the garlic, pumpkin, lentils, tomatoes, stock, herbs and salt and pepper to taste. Stir until well combined and bring to the boil.
  • Reduce heat and simmer for 10-15 minutes.
  • Mix the ricotta and sour cream together with half the cheese. Season well.
  • Place 1/3 of the lentil sauce in the base of an ovenproof dish then top with lasagne sheets next layer 1/3 lentil sauce and 1/3 ricotta mixture, repeat. Top last layer with ricotta mixture and sprinkle with grated cheese. Depending on the shape of your dish you may need to adjust the layering.
  • Bake in the oven for 30 - 40 minutes.
  • Allow to sit for 5 minutes before slicing.

Nutrition Facts : Calories 476.6, Fat 26.7, SaturatedFat 12.9, Cholesterol 60.1, Sodium 208.3, Carbohydrate 41.1, Fiber 11.6, Sugar 11, Protein 22.8

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