Butternut, Lentil & Feta Pasta Free Lasagne – a delicious recipe with butternut squash, oil, courgettes, green lentils, tomatoes, Italian seasoning. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Pre heat the oven to 200c. Peel and de seed the squash, chop into chunks and place into a baking tray. Add the coconut oil and bake for 40 - 45 minutes till soft. Set aside but leave the oven on.
2
Add the lentils, chopped tomatoes and Italian seasoning to a large pan. Add the butternut squash and simmer.
3
Prepare a large baking dish. Thinly slice the courgette length ways. You could also use a vegetable peeler to create long wide ribbons or use a mandolin.
4
Layer the courgette slices to cover the bottom of the dish. Follow with half the lentil mixture. Cover with another layer of courgette slices. Add the rest of the lentil mixture, and if you like, add a few more slices of courgette in a criss cross pattern over the top.
5
Turn the oven down to 180 and bake for 30 minutes. Take out of the oven and crumble over the feta cheese. Turn the heat up to 220 and bake for a further 5-10 minutes until the feta is a bit melt
6
Serve with a fresh green salad.
344
kcal
Calories
28
g
Fat
12
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 medium butternut squash, 1 tablespoon oil (I like coconut oil for roasting), 1-2 large courgettes, 1 cup green lentils, and more.
Yes, Butternut, Lentil & Feta Pasta Free Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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