Pumpkin, lentil, spinach lasagna

Lasagna is a beloved comfort food, but it doesn’t always have to be heavy or meat-filled to be delicious. This vegetarian lasagna recipe combines the natural sweetness of butternut pumpkin with the earthy texture of brown lentils, making for a nutritious and satisfying meal. The recipe starts by sautéing onion and garlic in olive oil, creating a fragrant base. The addition of peeled and cubed butternut pumpkin brings a subtle sweetness to the dish, perfectly balancing the savory notes that follow. The pumpkin is simmered with brown lentils, vegetable stock, and tomato passata, resulting in a rich, flavorful sauce that’s both hearty and comforting.

Ingredients

• Olive oil

• 1 brown onion, chopped

• 2 garlic cloves, crushed. Or 2 tbsp of crushed Garlic from a jar

• 900g Butternut pumpkin, cut into 1.5cm cubes, skin off

• 2 x 400g cans Coles brown lentils, rinsed, drained

• 1/2 cup vegetable stock, you can also use two stock cubes with 1/2 cup of hot water

• 690g Tomato Passata

• 500g ricotta

• Good pinch ground nutmeg

• Paprika

• Parsley

• 375g packet fresh lasagna sheets

Instructions

1. Preheat oven to 190C (170C fan-forced)

2. In a large saucepan Heat the oil medium. gently cook the onion for 5 mins or until soft and lightly golden. You will want to add the garlic and cook for 1 min to get rid of the intense garlic taste

3. Add pumpkin, lentils and stock. Reserve 1 cup of the passata and stir the remaining passata into the pumpkin mixture. Cover and bring to the boil. Reduce heat slightly and cook, covered, for 20 mins or until the pumpkin is tender and the mixture is thick. Transfer to a large bowl to cool slightly, then refrigerate until cold.

4. Meanwhile, use a fork to mash the ricotta in a bowl. Stir in nutmeg. Season.

5. Line the base of the prepared dish with a layer of lasagna sheets. Spread over half the pumpkin mixture, then top with another layer of lasagna sheets. Sprinkle with the ricotta mixture and use the back of a spoon to spread evenly. Top with spinach, then cover with another layer of lasagna sheets.

6. Spread over the remaining pumpkin mixture, then top with remaining lasagna sheets. Spread over the reserved passata to cover completely. Sprinkle with a cheese blend

7. Bake for 45 mins or until golden and cooked through.