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    You are in: Home / Recipes / Pumpkin & Lentil Lasagna Recipe
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    Pumpkin & Lentil Lasagna

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on March 26, 2012

      Astounding!

      I doubled the garlic, used a large shallot instead of onion and left out the pepper and mint. Other than that I followed it exactly. The sauce looks like vomit but tastes so amazingly good hubby and I were truly gobsmacked. Will make again whenever pumpkins are in season. Nomnomnom

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    • on November 05, 2010

      Wow... really good! I absolutely loved it and will be making this again! I don't eat grains so I actually replaced the pasta with thinly sliced eggplant (I know its not the same but I do what I can lol) and it was still realllllllly good!

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    • on October 19, 2009

      I love this recipe! I usually modify it a bit according to what I've got in the cupboard and garden and I use a traditional cheese topping, but it's a fantastic all season recipe!

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    • on May 02, 2008

      Fantastic....loved it. I used gluten-free pasta and stock for this recipe. I chose it as my husband brought home the hugest pumpkin from a roadside stall. I wasn't so sure how the lentils and pumpkin would be all blended together with the sauce- but I shouldn't have worried as they made a wonderful tasty filling. The lasagne came together easily. I made a double recipe that made one HUGE vege lasagne....so I will be slicing and freezing for quick meals OAMC style. Editted to add- I took over 1/2 my lasagne to my parents today-my 79 year old Dad said it was delish, had seconds and he doesn't even like pumpkin (but what he doesn't know -wont hurt him right ) . The flavours in this lasagne improved overnight- the day after baking this lasagne tasted even better. Thanks for a great recipe Stardustannie - we'll definitely be making this one again *Recipe made during PAC Spring 08* Photo also being posted

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    • on August 22, 2006

      This turned out really great. I was a little worried while making up the sauce, but boy, it turned out good. I love the pumpkin and lentils and used low fat cheese and sour cream. This was my first time using non-cook pasta and it worked out great. I will make this again for sure. Thanks for posting!

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    Nutritional Facts for Pumpkin & Lentil Lasagna

    Serving Size: 1 (357 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 713.6
     
    Calories from Fat 246
    34%
    Total Fat 27.4 g
    42%
    Saturated Fat 12.9 g
    64%
    Cholesterol 60.0 mg
    20%
    Sodium 212.2 mg
    8%
    Total Carbohydrate 81.0 g
    27%
    Dietary Fiber 34.2 g
    136%
    Sugars 11.2 g
    44%
    Protein 39.5 g
    79%

    The following items or measurements are not included:

    vegetable stock

    lasagna sheets

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