Pumpkin and Lentil Lasagne Recipe

Name: Pumpkin and Lentil Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 oz. lasagne sheets; 2-1/4 lb. pumpkin; 1-1/2 tsp. sweet paprika powder; 1-1/2 tsp. allspice; 2 cans (14-1/8 oz. each) brown lentils; 2 md. carrots; 1 md. onion; 8-7/8 oz. tomato puree; 1 tsp. turmeric; 3 tbsp. all purpose flour; 3 cloves garlic; 1/2 qt. milk; 5-1/3 oz. grated cheese; olive oil; salt; sugar; pepper

Servings: persons

7 oz. lasagne sheets
2-1/4 lb. pumpkin
1-1/2 tsp. sweet paprika powder
1-1/2 tsp. allspice
2 cans (14-1/8 oz. each) brown lentils
2 md. carrots
1 md. onion
8-7/8 oz. tomato puree
1 tsp. turmeric
3 tbsp. all purpose flour
3 cloves garlic
1/2 qt. milk
5-1/3 oz. grated cheese
olive oil
salt
sugar
pepper

1
Peel pumpkin, deseed it and cut in 1.5 cm cubes.
2
Put it into a plastic bag with paprica powder, allspice and some olive oil, shake the bag to coat pumpkin with oil and spices.
3
Put pumpkin pieces onto a tray and bake in the oven in 190 degrees until they become soft.
4
Chop the onion finely and grate carrots.
5
Drain the lentils.
6
Put onion, carrot, lentils, turmeric, tomato puree, salt pepper and a little sugar into a saucepan, add some water if mixture seems dry and simmer for 20 minutes.
7
Crush or finely chop garlic, sautee the garlic with olive oil and flour for 1-2 minutes, add milk, salt and pepper, simmer gently stirring all the time until the sauce thickens.
8
Cover the bottom of a casserole dish with lasagne sheets, layer half of the baked pumpkin on the top of it and pour half of the white sauce over it, put the next layer of lasagne sheets, than all the lentil mixture, lasagne sheets, pumpkin and white sauce, top with grated cheese.
9
Bake in 190 degrees for an hour.

927

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 17 ingredients. The key ingredients include: 7 oz. lasagne sheets, 2-1/4 lb. pumpkin, 1-1/2 tsp. sweet paprika powder, 1-1/2 tsp. allspice, and more.

Yes, Pumpkin and Lentil 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.

Pumpkin and Lentil Lasagne

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