Pumpkin & Lentil Lasagna

Submitted by Stardustannie

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

 

• Ready In: 1hr 5mins
• Ingredients: 18
• Serves: 4-6

ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 medium zucchini, diced
• 1 green pepper, seeded and diced
• 2 garlic cloves, crushed
• 450 g pumpkin, cooked & pureed
• 400 g canned lentils, drained and rinsed
• 400 g canned chopped tomatoes
• 1 cup vegetable stock
• 2 tablespoons chopped parsley
• 1 tablespoon chopped mint
• 1 teaspoon thyme
• 1 tablespoon chopped oregano
• salt and pepper
• 150 g ricotta cheese
• 150 g sour cream
• 3⁄4 cup grated cheddar cheese
• 6 -9 large instant lasagna sheets

directions

1. Preheat oven to 200°C.
2. In a large pan add the oil and cook the onion until softened.
3. Stir in the zucchini and peppers and cook for 2 minutes.
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. Reduce heat and simmer for 10-15 minutes.
6. Mix the ricotta and sour cream together with half the cheese. Season well.
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. Bake in the oven for 30 - 40 minutes.
9. Allow to sit for 5 minutes before slicing.

Reviews

[dimensionally trans]

Astounding!<br/><br/>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

 

[Jubes]

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

 

[Lucky in Bayview]

Delicious! I followed the recipe as close as I could as far as measurements, but left out the mint, I didn't have any to use. I used a combo of cheddar and mozzarella cheese and added some parsley, garlic and onion powder to the ricotta mix. I loved how creamy this was. You couldn't taste the pumpkin or detect the lentils.Spinach would work really well in this recipe. My DH isn't a fan of lasagna of any kind and he said he loved this. It sliced up easily and really held it's shape, but wasn't the least bit dry. I baked this up in an 8x8 baking and would say it would easily feed six. Thanks for sharing this tasty, healthy recipe.

 

[Errrrin]

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!

 

[Canberra Cookie Mon]

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!