My meat loving family and I are new to trying out the "meatless" alternatives of our favourite dishes, but this lasagne is a true winner. If I had not made it myself, I would have had no idea there was no meat in it. This lasagne is perfect for the whole family whether they are carnivores or vegetarians.
Ingredients 1 tbs olive oil
1 brown onion, diced
1 garlic clove, crushed
500 g pumpkin, cut into 1.5 cm cubes
400 g can of brown lentils, rinsed, drained
1/4 cup vegetable stock
500 g passata
375 g ricotta, seasoned
1/2 packet lasagne sheets
100 g wilted spinach
100 g cheddar cheese, grated
In a saucepan over medium heat, add the oil and the onions. Fry until the onions are soft. Add the garlic and cook for another minute before adding the pumpkin, lentils, stock and approx 300 g passata.
Cover and bring to the boil. Reduce heat and let simmer for 20 minutes until the pumpkin is tender and mixture has thickened.
Preheat oven to 190C.
In a baking dish, apply a layer of lasagne sheets, followed by half of the pumpkin mixture.
Top with another layer of lasagne sheets, followed by the ricotta mixture.
Place spinach on top of the ricotta, then another layer of lasagne sheets.
Add the other half of the pumpkin mixture and top with another layer of lasagne sheets.
Pour the remaining passata on top and sprinkle with grated cheese.
Bake for 45 minutes until cooked through and golden on top. Serve with salad.