Pumpkin Spinach and Lentil Lasagne

Posted 2017-03-23 by Belinda ⇒ follow

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.

Preparation Time: 25 minutes
Cooking Time: 65 minutes
Serves: 4

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

Method

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.