Pumpkin & Lentil Lasagne


1 tbsp extra virgin olive oil

1 brown onion

2 garlic cloves

400g pumpkin

400g lentils

¼ cup vegetable stock (try a salt reduced)

Tomato Passata – substitute for pasta sauce

250g low fat ricotta

Lasagne sheets – fresh or dry

Baby spinach


  1. Preheat oven to 190 degrees Celsius (fan forced)
  2. Heat oil in a pan and add onion to brown.
  3. Add the garlic, pumpkin, lentils & stock and then add 200mL of tomato Passata. Cover and leave to simmer until pumpkin is tender.
  4. Place ricotta into a bowl and use a fork to mash. Add in any herbs & spices you wish e.g. Italian herbs, nutmeg etc.
  5. Line the base of the lasagne dish with lasagne sheets and spread over ½ the pumpkin & lentil mixture and then top with lasagne sheets.
  6. Sprinkle the ricotta over the 2nd layer of lasagne sheets and top with spinach and then add another layer of lasagne sheets.
  7. Spread the remaining pumpkin & lentil mixture over, top with final lasagne sheets and then pour remaining tomato Passata over the top.
  8. Bake for approx. 45mins or until lasagne is cooked through.


– Could substitute layers of lasagne sheets with thin layers of zucchini or eggplant.

– This dish is vegetarian.

– To make the dish gluten free use GF lasagne sheets or replace lasagne sheets with thin vegetable layers

– Could substitute lentils for lean mince, chickpeas or beans.

*recipe adapted from taste.com.au

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