Pumpkin, spinach and lentil lasagne Method
Ingredients
One tablespoon olive oil Brown onion, finely chopped
Two garlic cloves, crushed 900g pumpkin, peeled, cut into 1.5cm cubes
Two 400g cans brown lentils, rinsed and drained 1/2 cup vegetable stock 690g bottle tomato passata 500g ricotta
Good pinch ground nutmeg
375g packet fresh lasagne 120g packet baby spinach, trimmed and finely shredded
1 1/2 cups grated cheddar Rocket leaves, to serve
Step 1
Preheat oven to 190C (170C fan-forced).
Grease a 26cm x 20cm x 6cm baking dish.
Step 2
Heat the oil in a large saucepan over medium heat.
Cook the onion for five minutes or until soft and lightly golden.
Add the garlic and cook for one minute.
Add pumpkin, lentils and stock.
Reserve one 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 minutes or until the pumpkin is tender and the mixture is thick.
Transfer to a large bowl to cool slightly, then refrigerate until cold.
Step 3
Meanwhile, use a fork to mash the ricotta in a bowl.
Stir in nutmeg and season.
Step 4
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.
Step 5
Spread over the remaining pumpkin mixture, then top with remaining lasagne sheets.
Spread over the reserved passata to cover completely.
Sprinkle with cheddar.
Step 6
Bake for 45 minutes or until golden and cooked through.