Pumpkin, Lentil and Spinach Lasagne
|Vegetable Oil||1 Tablespoon|
|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|
|Strong Cheddar Cheese||25g Grated|
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.