
Wine and olives give this vegetarian lasagne a gourmet twist.
- Preheat oven to 180°C. Heat a saucepan over medium heat. Spray with oil. Add onion. Cook for 5 minutes or until coloured.
- 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.
- 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.
- Sprinkle top with feta. Bake for 25 to 30 minutes or until cooked through. Stand for 5 minutes before slicing. Serve topped with rocket.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set