Pumpkin, Spinach and Lentil Lasagne

Written by Bridget on . Posted in Ravishing Recipes

 

This recipe was snagged from the always reliable TASTE Website!

It was a hit not only in our household, but my mum was also looking for something vegetarian to take to a family lunch over Easter, so I suggested this winner, and YEP! It was a HIT!

My yogi Uncle loved it, my vegetarian cousin, my carnivore father and everyone else in between!

You really cannot go wrong with this one!

Its SUPER easy to make –> no making bĂ©chamel sauce!! SUPER tasty! And absolutely full of GOODNESS! 🙂

As noted below, I do recommend adding some seasoning to the tomato sauce, and perhaps some herbs!

Otherwise, its tried, tested, FABULOUS and ready to go!!

Paired with a delicious salad and maybe even some oven-baked bread, this will become a family favourite I guarantee!

It’s also FABULOUS for lunches and (for us!) was fine in the fridge for up to a week (you make your own mind up with how long you serve this for though!)

If you give it a crack, be sure to let me know, and/or even TAG me in Instagram or on Facebook! @newleafnutrition on both platforms 🙂

I’d LOVE to see your piccies!

Any recipes you’d like me to source and feature, or any feedback you would like to give, my inbox is always open for you! Email [email protected]

Ingredients:

  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 900g Naranka Gold Pumpkin, peeled, cut into 1.5cm cubes (I used Kent/Jap pumpkin)
  • 2 x 400g cans brown lentils, rinsed, drained
  • 1/2 cup vegetable stock (I used Vegeta Stock powder with water)
  • 690g bottle Coles Brand Italian Tomato Passata (It’s been recommend in the comments on the Taste website to use a “good quality” passata- I found the Coles one fine- do recommend seasoning with salt and pepper though and possibly adding some fresh or dried herbs)
  • 500g ricotta
  • Good pinch ground nutmeg
  • 375g packet fresh lasagne
  • 120g packet baby spinach, trimmed, finely shredded
  • 1 1/2 cups grated Coles Brand Australian Tasty Cheddar (I used a Lactose free shredded cheese)
  • Rocket leaves, to serve (I made an easy Greek Salad to go with this meal- YUM!)

 

Method:

  1. Preheat oven to 190C (170C fan-forced). Grease a 26cm x 20cm x 6cm baking dish.
  2. Heat the oil in a large saucepan over medium heat. Cook the onion for 5 mins or until soft and lightly golden. Add the garlic and cook for 1 min. Add pumpkin, lentils and stock.
  3. Reserve 1 cup of the passata and stir the remaining passata into the pumpkin mixture. Cover and bring to the boil.
  4. Reduce heat slightly and cook, covered, for 20 mins or until the pumpkin is tender and the mixture is thick.
  5. Transfer to a large bowl to cool slightly, then refrigerate until cold. (I believe this step is not necessary- according to comments on the Taste website)
  6. Meanwhile, use a fork to mash the ricotta in a bowl. Stir in nutmeg. Season.
  7. Line the base of the prepared dish with a layer of lasagne sheets. Spread over half the pumpkin mixture, then top with another layer of lasagne sheets. Sprinkle with the ricotta mixture and use damp fingertips to spread evenly. Top with spinach, then cover with another layer of lasagne sheets.
  8. Spread over the remaining pumpkin mixture, then top with remaining lasagne sheets. Spread over the reserved passata to cover completely. Sprinkle with cheddar. (To freeze, see Note)
  9. Bake for 45 mins or until golden and cooked through. Serve with rocket. (or a yummy salad!)

NOTE-
Freeze the unbaked lasagne in the dish, wrapped tightly in several layers of plastic wrap, for up to a month. Thaw in fridge for 24 hrs. Unwrap and stand at room temperature for 1 hr, then bake for 45 mins or until golden.

 

BridgetJane
Mind, Body, Soul Wellness

Dietitian~Counsellor~Eating Psychology Coach

Newleafnutrition.com.au

 

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Jamie Oliver’s Banana & Walnut Loaf

Written by Bridget on . Posted in Ravishing Recipes

Image from : Jamie Oliver’s website

 

This recipe is taken from Jamie Oliver’s website and modified simply to omit the Chocolate Orange Butter Spread. If you are feeling more adventurous and indulgent than I was, feel free to make this “naughty but nice” addition!

Jamie Oliver is ALWAYS my first GO-TO when I’m seeking a GOOD, RELIABLE and DELICIOUS recipe!

This month I also made his finger-licking Ginger and Honey Chicken Wings! There was not a clean face at the table! 🙂

Anywho, here is the DELICIOUS, NUTRITIOUS, TRIED and TESTED Banana and Walnut Loaf…

 

INGREDIENTS-

  • 100 g shelled walnuts
  • 5-6 ripe bananas , (500g)
  • 125 g unsalted butter , (at room temperature)
  • 125 g dark brown sugar
  • 2 large free-range eggs
  • 200 g plain flour
  • 2 level teaspoons baking powder
  • 1 level teaspoon bicarbonate of soda
  • 1 level teaspoon ground cinnamon
  • olive oil

METHOD-

  1. Preheat the oven to 170°C/325°F/gas 3.
  2. Spread the walnuts out on a baking tray and toast gently in the oven for 5 minutes, or until they smell fantastic.
  3. Meanwhile, quickly peel and mash up the bananas, so you’ve got a mixture of smooth and chunky.
  4. Cream the butter and sugar together in a food processor (or by hand), until smooth and pale. Beat in the eggs one by one, scraping the sides as you go so everything gets mixed together, then spoon into a large bowl.
  5. Tip the toasted walnuts onto a board, then quickly run a knife through them, leaving some halved and others fairly fine so you get a good range of textures.
  6. Add the mashed bananas and chopped walnuts to the bowl, then sift in the flour, baking powder, bicarbonate of soda, cinnamon and a pinch of sea salt. Mix to a smooth batter.
  7. Tear off 1 metre of greaseproof paper, scrunch it and wet under a tap. Drizzle a little olive oil over both sides and rub that in, then push the scrunched greaseproof into a 1-litre loaf tin, getting it right down into the corners (it’s ok if it’s a bit scruffy). **I simply lined my loaf tin with baking paper!**
  8. Transfer the batter to the prepared tin and cook on the middle shelf in the oven for 1 hour, or until cooked through. To test if it’s cooked, poke a skewer into the middle – if it comes out clean, it’s done, if not cook for another few minutes.

Let me know in the comments below what you think, or if you have any questions! 🙂

You can also email me on [email protected], or TAG me in Instagram, or message me on Facebook!

I LOVE hearing from you and SEEING your amazing creations!

BridgetJane
Mind, Body, Soul Wellness

Dietitian~Counsellor~Eating Psychology Coach

Newleafnutrition.com.au

 

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Healthy Hedgehog Log

Written by Bridget on . Posted in Ravishing Recipes

Today’s recipe comes from yet another Instagram star that is always creating and sharing the yummiest of healthy, clean treats that not only satisfy but NOURISH the body, mind and soul!

Jess is passionate about chocolate and making guilt-free treats that leave her feeling GOOD and are packed full of superfoods! Check her out and be sure to follow her socials!

I LOVE that this recipe is actually a family favourite (of ours anyway!) and is based on nuts which are FULL of brain and heart-loving healthy fats, gut and bowel loving fibre, muscle and cell loving protein plus many minerals and vitamins that we just don’t get enough of! I think recipes like this are SO clever and good for the soul!

Enjoy and be sure to let me know what you think of this one 🙂

INGREDIENTS-

  • ½ cup of cacao butter (melted)
  • 3 tbls coconut oil (melted)
  • 1 cup rice malt syrup
  • 2 tsp vanilla bean syrup
  • Pinch of sea salt
  • 1 cup of cacao powder
  • 1 cup of desiccated coconut
  • 1 cup of walnuts
  • 3/4 cup roasted almonds
  • Extra 1 cup of desiccated coconut

METHOD-

  1. In a large tray, spread almonds evenly and pop in the oven for 20 minutes on 180°C to roast (alternatively you can buy them roasted)
  2. Blend cacao butter, coconut oil, rice malt syrup, vanilla bean essence, pinch of salt and cacao until smooth and creamy and set aside
  3. Process walnuts until fine and add desiccated coconut. Once the walnuts and coconut are combined, place in a large bowl
  4. Process almonds until crushed and very fine and then add to the large bowl
  5. Pour over the chocolate mixture and combine all ingredients.
  6. Tear a large piece of foil and sprinkle around 1/3 – ½ cup coconut in the centre evenly. Scoop the mixture over the coconut in the foil and mould into a long log form while scattering coconut over the top.
  7. Roll the log slowly in the foil a few times ensuring coconut has covered the entire outside of the dessert and fold foil tightly and set in the freezer for 1-2 hours.
  8. To serve, remove from freezer and place in fridge for 20 minutes. Cut as little or as thick slices as you like and store in fridge. Enjoy!

Any questions, feedback or piccies, email me on [email protected], or TAG me in Instagram, or message me on Facebook!

I LOVE hearing from you and SEEING your amazing creations!

BridgetJane
Mind, Body, Soul Wellness

Dietitian~Counsellor~Eating Psychology Coach

Newleafnutrition.com.au

 

Make sure you’re on my list to get a FREE cookbook and the top healthy lifestyle secrets I share! Click the box below 🙂 

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