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 🙂

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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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Comments (2)

  • Kat

    Kat

    |

    just what i was looking for! Thank you xx

    Reply

    • Bridget

      Bridget

      |

      Yay! Enjoy! Let us know how it goes 🙂

      Reply

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