Lentil and Pumpkin Lasagne

Name: Lentil and Pumpkin Lasagne Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6
Ingredients: 1 Onion Chopped; 2 Cloves Garlic Crushed; 1 can; 1/4 cup white wine; 1 425g can pumpkin puree; 1 400g can lentils drained; 2 x 425g cans chopped tomatoes; 1 tablespoons capers finely chopped; 1 cup vegetable stock; 1/2 cup flat-leaf parsley chopped; 1/2 cup fat free mozzarella; 5 sheets lasagna (135g total); 60g feta cheese crumbled; Salt pepper red pepper flakes

Minutes to Prepare: 10
Minutes to Cook: 60

Number of Servings: 6

Ingredients

1 Onion, Chopped2 Cloves Garlic, Crushed1 can 1/4 cup white wine1 425g can pumpkin puree1 400g can lentils, drained 2 x 425g cans chopped tomatoes 1 tablespoons capers, finely chopped 1 cup vegetable stock 1/2 cup flat-leaf parsley, chopped1/2 cup fat free mozzarella 5 sheets lasagna (135g total) 60g feta cheese, crumbledSalt, pepper, red pepper flakes

Directions

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, capers 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, 20 cm x 20cm ovenproof dish. Top with a lasagne sheet and mozzarella. 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. (Use foil for first 15 minutes). Stand for 5 minutes before slicing.

Number of Servings: 6

Recipe submitted by SparkPeople user JEZAGERM.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving