Lentil and Pumpkin Lasagne

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 239.0
  • Total Fat: 5.5 g
  • Cholesterol: 10.6 mg
  • Sodium: 1,179.4 mg
  • Total Carbs: 35.5 g
  • Dietary Fiber: 9.6 g
  • Protein: 13.7 g

View full nutritional breakdown of Lentil and Pumpkin Lasagne calories by ingredient
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I found this on another website and adjusted it to my tastings. It's cooking right now - hope it is good! I found this on another website and adjusted it to my tastings. It's cooking right now - hope it is good!
Number of Servings: 6


    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


1. Preheat oven to 180C. 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.

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