Description
A protein-rich vegetarian lasagne featuring roasted pumpkin, spinach, and lentils, layered with creamy ricotta and topped with bubbling cheese, offering comforting flavors without meat.
Ingredients
- Olive oil (1 tablespoon)
- Brown onion (1, finely chopped)
- Garlic cloves (2, crushed)
- Pumpkin (900g Naranka Gold or Butternut, peeled, cut into 1.5cm cubes)
- Brown lentils (2 x 400g cans, rinsed, drained)
- Vegetable stock (1/2 cup)
- Tomato Passata (690g bottle)
- Ricotta (500g)
- Ground nutmeg (good pinch)
- Fresh lasagne sheets (375g packet)
- Baby spinach (120g packet, trimmed, finely shredded)
- Tasty Cheddar (1 1/2 cups grated)
- Rocket leaves (to serve)
Instructions
- Crank your oven to 190°C (170°C fan-forced/375°F) and grease a baking dish with olive oil or spray.
- Warm the olive oil over medium heat in a large saucepan. Add the onion and sauté for about 5 minutes until golden.
- Add the garlic to the onions and stir for about a minute.
- Add pumpkin cubes, lentils, vegetable stock, and most of the passata to the saucepan. Mix well.
- Bring to a gentle simmer, cover, and cook for 20 minutes until the pumpkin is soft.
- Cool the mixture for 10 minutes, then refrigerate until completely cold.
- In a bowl, mash ricotta with a fork until smooth, add nutmeg, salt, and pepper.
- Line the dish with lasagne sheets and spread half the pumpkin-lentil mixture over them.
- Add another layer of lasagne sheets, spread the ricotta, and top with spinach.
- Add another layer of pasta sheets, then remaining pumpkin-lentil mixture.
- Top with the final layer of pasta sheets, pour remaining passata, and sprinkle cheddar on top.
- Bake for 45 minutes until golden. Let it rest for 10-15 minutes before serving.
- Serve with rocket leaves on top or on the side.
Notes
- The cooling step is essential to prevent soggy pasta.
- Ensure each layer reaches the edges for consistent flavor.
- Use the knife test to check if the lasagne is done.
- Cut with a sharp knife for neat slices.
- Taste and adjust seasoning before assembling.
- Prep Time: 65 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 21.9g
- Cholesterol: N/A
Keywords: vegetarian, lasagne, protein, comfort food, pumpkin, lentils, Italian