Pumpkin & Lentil Lasagna Recipe

Name: Pumpkin & Lentil Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 200u00b0C.
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.

536

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 18 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large onion, finely chopped, 1 medium zucchini, diced, 1 green pepper, seeded and diced, and more.

Yes, Pumpkin & Lentil Lasagna 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 & Lentil Lasagna

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