Pumpkin & Lentil Lasagna

Recipe by Stardustannie
READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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