A delicious vegetarian lasagne made using a blend of roasted pumpkin and low fat ricotta cheese.
Ingredients
- 1/2 kent pumpkin small
- 500 g low-fat fresh ricotta
- 1 pinch ground nutmeg
- 1 pinch salt and pepper
- 1 packet fresh lasagne sheets
- 1 onion diced large
- 3 garlic clove crushed
- 1 carrot diced
- 1 zucchini diced
- 2 celery stick diced
- 3 tbs tomato paste
- 820 g canned diced tomato
- 410 g canned lentils
- 1/2 cup vegetable stock (liquid)
- 1 tsp dried basil leaves
- 1 tsp dried oregano
- 1 tsp dried parsley
Method
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Step 1Preheat oven to 200C. Cut pumpkin into cubes, leaving the skin on, and place skin side down on tray.
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Step 2Brush lightly with oil and sprinkle with salt and pepper. Roast until soft enough to cut easily with a knife. Remove from the oven and allow to cool.
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Step 3Remove skin from pumpkin, mash and mix with ricotta. Season with nutmeg, salt and pepper, to taste.
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Step 4Meanwhile, heat a little olive oil in a pan. Cook onion and garlic until translucent, then add other vegetables.
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Step 5Add tomatoes, tomato paste, stock and seasonings. Simmer until reduced slightly and vegetables are cooked.
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Step 6Remove about ¼-⅓ of the sauce and set aside. Add lentils to the remaining mixture.
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Step 7Spray a deep square or rectangular baking dish and pour a very thin layer of the lentil mix into the bottom.
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Step 8Line with lasagne sheets and pour in a thick layer of lentil mixture. Top with a pasta sheet, then a layer of pumpkin. Continue, finishing with a pasta sheet.
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Step 9Top with reserved sauce.
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Step 10Cover with foil and bake at 190C for 30 minutes. Remove foil, top with grated cheese and return to the oven for another 15 minutes or until the cheese has melted.
Recipe Notes
Any leftover pumpkin mixture makes a lovely dip to have with crisps or dry biscuits.
The lentils can be replaced with mince if a meat dish is desired.
Recipe Reviews (11)
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