Lentil Olive and Pumpkin Lasagne Recipe

Name: Lentil Olive and Pumpkin Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 large brown onion, peeled and finely chopped; 2 garlic cloves, crushed; ¼ cup white wine; 400 g peeled pumpkin, chopped into even-sized pieces; 1 (415 g) can brown lentils, drained; 1 (850 g) canchopped Italian tomatoes; 2 tablespoons finely chopped kalamata olives; 1 cup vegetable stock; ½ cup parsley, chopped; 225 g fresh lasagna sheets; 60 g reduced-fat feta cheese, crumbled

Servings: persons

1 tablespoon olive oil
1 large brown onion, peeled and finely chopped
2 garlic cloves, crushed
¼ cup white wine
400 g peeled pumpkin, chopped into even-sized pieces
1 (415 g) can brown lentils, drained
1 (850 g) canchopped Italian tomatoes
2 tablespoons finely chopped kalamata olives
1 cup vegetable stock
½ cup parsley, chopped
225 g fresh lasagna sheets
60 g reduced-fat feta cheese, crumbled

1
Parboil pumpkin until just tender, drain and mash coarsely.
2
Meanwhile, saute onion in olive oil over medium heat.
3
To the onion add the garlic, wine, pumpkin, lentils, tomatoes, olives and stock.
4
Bring to the boil, reduce heat to medium, and simmer for 25 minutes.
5
Add chopped parsley and season with salt and pepper.
6
While this mixture is simmering, heat oven to 180C.
7
Spoon a quarter of the lentil mixture into a 20cm x 20cm ovenproof dish.
8
Top with lasagne, cutting to fit if necessary.
9
Repeat twice, and spoon remaining lentil sauce over lasagne.
10
Sprinkle top with feta cheese, then bake in oven for 25 to 30 minutes, or until cooked and heated through.
11
Stand for 5 minutes before serving.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 large brown onion, peeled and finely chopped, 2 garlic cloves, crushed, ¼ cup white wine, and more.

Yes, Lentil Olive and Pumpkin 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.

That's it — enjoy your meal!

Lentil Olive and Pumpkin Lasagne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions