Pumpkin & Lentil Lasagna
A hit with Veggo's and meatlovers a like!!! Seve with a nice green salad and crusty bread.
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INGREDIENTS
Nutrition- 2tablespoons olive oil
- 1
- 1
- 1
- 2
- 450
- 400
- 400g canned chopped tomatoes
- 1cup vegetable stock
- 2tablespoons chopped parsley
- 1tablespoon chopped mint
- 1teaspoon thyme
- 1tablespoon chopped oregano
- salt and pepper
- 150
- 150
- 3⁄4cup grated cheddar cheese
- 6 -9large instant lasagna sheets
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DIRECTIONS
- 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.
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