Pumpkin, Lentil and Spinach Lasagne

Pumpkin, Lentil and Spinach Lasagne

Serves 4-6


Vegetable Oil 1 Tablespoon
Onion 1 chopped
Garlic Clove 1 grated
Pumpkin Roasted and Cubed
Green Lentils 400g Boiled (or Tinned)
Chopped Tomatoes 2 x 400g Tins
Vegetable Stock ½ Litre
Spinach 8-10 Frozen Block
Nutmeg Grated to Taste Spinach
Thyme Dried 1tsp or Fresh handful
Parsley Dried 1tsp or Fresh handful
Basil Dried 1tsp or Fresh handful
Lasagne Sheets As Many as Your Dish Requires
Cottage Cheese 300g Carton
Greek Yogurt 300g
Strong Cheddar Cheese 25g Grated
Parmesan 25g Grated
Rocket To Serve





Pumpkin, Lentil and Spinach Lasagne


Sweat the onion and garlic in the oil until cooked.

Add the pumpkin, lentils, tomatoes, thyme, parsley and basil.

Cook until come up to boil then reduce for 20-30 minutes.

If getting too dry then add the vegetable stock if required.

In a separate pot heat through the spinach adding as much grated nutmeg to taste.

When sauce is ready spread some in the bottom of a large oven proof rectangular (or square) dish.

Add lasagne sheets.

Layer up with sauce and lasagne sheets until sauce is done.

Once sauce is finished use the spinach for the next layer, ie., spinach and then lasagne sheets.

Mix the cottage cheese with the Greek yogurt.

Spread the cheese mixture on top of the lasagne sheets.

Sprinkle with the grated cheddar cheese and parmesan.

Oven bake for 30-40 minutes at Gas Mark 4 / 180°C /350°F until top is golden brown and sizzling.

Serve with rocket on the side.