Lentil, olive and pumpkin lasagne

Cooking Vegetarian Lentil, olive and pumpkin lasagne

Wine and olives give this vegetarian lasagne a gourmet twist.

Lables: Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Tree nut free
  1. Preheat oven to 180°C. Heat a saucepan over medium heat. Spray with oil. Add onion. Cook for 5 minutes or until coloured.
  2. Add garlic, wine, pumpkin, lentils, tomatoes, olives and stock. Bring to the boil. Reduce heat to medium. Simmer for 25 minutes. Remove from heat. Stir in parsley. Season with salt and pepper.
  3. Spoon quarter of lentil mixture into a 5cm deep, 20cm x 20cm ovenproof dish. Top with a lasagne sheet. Repeat twice with lentil mixture and lasagne. Spread remaining lentil mixture over lasagne.
  4. Sprinkle top with feta. Bake for 25 to 30 minutes or until cooked through. Stand for 5 minutes before slicing. Serve topped with rocket.

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olive oil cooking spray
1 large brown onion, finely chopped
2 garlic cloves, crushed
1/4 cup white wine
400g pumpkin, cooked, pureed
415g can lentils, drained
2 x 425g cans chopped tomatoes
2 tbsp olives, finely chopped
1 cup Massel vegetable liquid stock
1/2 cup flat-leaf parsley, chopped
3 sheets fresh lasagne
60g reduced-fat feta cheese, crumbled
rocket leaves, to serve

Adv

Autors
Preparation time
40
Cooking time
1:05
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Vegetarian
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