Pumpkin and lentil lasagne

This is an easy and tasty dish the whole family will love!

ayurveda melbourne

  1. Cut 3 cups of pumpkin into 1.5 cm cubes and gentle stir fry in a frypan with 3 tablespoons of ghee, add 2 bay leaves if available.
  2. In a saucepan rinse 1.5 cups of brown lentils, fill to 2cms above the level of lentils with room temperature water and cook until tender on medium heat with the lid on.
  3. Steam 400 grams of spinach above the lentils or cook and gently slice. (I drain the excess water into my casserole dish to ensure the bottom level of lasagne sheets is moist and well cooked and not loose this nutrition)
  4. Mix in a bowl 450 grams of smooth ricotta cheese, 1/2 cup shredded cheddar cheese, a generous pinch of nutmeg, salt and pepper. Add the cooked spinach to the cheeses mix. Set aside.
  5. Once the lentils are cooked and all the water is absorbed, add half the 700gm passata tomato sauce, 1 table spoon of dried oregano, salt and half a bunch of fresh basil chopped finely. Then add 250 grams sliced black olives and the cooked pumpkin cubes.
  6. To assemble: Layer organic lasagne sheets in bottom of your large casserole dish. Spoon over half the lentil mix, then another layer of lasagne sheets and half the cheeses mix. Repeat and add the other half bottle of passata around the edges of the top layer to ensure all the pasta is covered. Top with mozzarella and cheddar cheese
  7. Bake at 180 degrees for 40 minutes and serve with a rocket salad.