Lentil and Pumpkin Lasagna

Ingredients

• 
  
• 500g Butternut Pumpkin, diced
• 1 1/2 Cup Soy Milk
• 1 Tbsp Plain Flour or Corn Flour
• 2 Tbsp Mixed Herbs
• 1 Brown Onion, diced
• 1 Red Capsicum, diced
• 200g Cup Mushrooms, roughly chopped
• 2 Garlic Cloves, crushed
• 1 Cup Spinach
• 1 1/2 Cups Dried Red Lentils, Rinsed
• 1 x 500ml Jar Passata Sauce (use a garlic and herb one if possible)
• 2 Cups Veggie Stock
• 5 Lasagna Sheets
• 150g Feta Cheese

Method

1. Preheat the oven or air fryer to 200 degrees C. Line a baking tray with parchment paper. Place the pumpkin on the prepared tray and bake for 20 minutes.
2. Mix 1/4 cup milk and flour in a jug until smooth. Place the remaining milk in a small saucepan over low heat. Add 1 tbsp mixed herbs and the flour/milk mixture. Cook stirring for 3 minutes, until the mixture thickens. Set aside.
3. Heat a pot to medium-high heat. Add a dash of olive oil. Add the garlic, onion and capsicum. Cook for 2 minutes, then add the mushrooms. Cook until softened. Add the lentils, 1 tbsp mixed herbs, passata sauce and veggie stock, bring to the boil. Reduce heat cover the pot and allow to simmer, stirring occasionally for 20 minutes or until the mixture has thickened and the lentils are soft. Then add the cooked pumpkin.
4. Turn the oven down to 180 degrees C. Grease an ovenproof dish. To assemble start with a lasagna sheet at the bottom (trim to fit), top with lentil mixture, spinach, white sauce. Repeat until all ingredients are gone. Top with feta cheese. Bake for 35-40 minutes.
5. Serve with a garden salad.

Calories & Macros

Makes 6 serves

Per serve.

Calories: 342

Protein: 16g

Carbohydrates: 60g

Fat: 4g

Tags: Recipes. vegetarian. savoury. lunch. dinner.