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

    Pumpkin & Lentil Lasagna. Photo by **Jubes**

    1/2 Photos of Pumpkin & Lentil Lasagna

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    Stardustannie's Note:

    A hit with Veggo's and meatlovers a like!!! Seve with a nice green salad and crusty bread.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 200°C.
    2. 2
      In a large pan add the oil and cook the onion until softened.
    3. 3
      Stir in the zucchini and peppers and cook for 2 minutes.
    4. 4
      Add the garlic, pumpkin, lentils, tomatoes, stock, herbs and salt and pepper to taste. Stir until well combined and bring to the boil.
    5. 5
      Reduce heat and simmer for 10-15 minutes.
    6. 6
      Mix the ricotta and sour cream together with half the cheese. Season well.
    7. 7
      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.
    8. 8
      Bake in the oven for 30 - 40 minutes.
    9. 9
      Allow to sit for 5 minutes before slicing.

    Ratings & Reviews:

    • on March 26, 2012

      55

      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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 05, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 19, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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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 476.6
     
    Calories from Fat 240
    50%
    Total Fat 26.7 g
    41%
    Saturated Fat 12.8 g
    64%
    Cholesterol 60.0 mg
    20%
    Sodium 208.2 mg
    8%
    Total Carbohydrate 41.1 g
    13%
    Dietary Fiber 11.6 g
    46%
    Sugars 11.0 g
    44%
    Protein 22.7 g
    45%

    The following items or measurements are not included:

    vegetable stock

    lasagna sheets

    Ideas from Food.com

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