Lentil Olive and Pumpkin Lasagne

Name: Lentil Olive and Pumpkin Lasagne
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon olive oil; 1 large brown onion, peeled and finely chopped; 2 garlic cloves, crushed; 1/4 cup white wine; 400 g peeled pumpkin, chopped into even-sized pieces; 1 (415 g) can brown lentils, drained; 1 (850 g) can chopped Italian tomatoes; 2 tablespoons finely chopped kalamata olives; 1 cup vegetable stock; 1/2 cup parsley, chopped; 225 g fresh lasagna sheets; 60 g reduced-fat feta cheese, crumbled

Submitted by Daydream

"Delicious meat-free family meal. I have substituted dry sherry for white wine, green olives for kalamata, and beef or chicken stock for vegetable stock. Adapted from a recipe in the Australian magazine "Super Food Ideas"."

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Ready In:: 1hr 10mins
Ingredients:: 12
Serves:: 4

ingredients

1 tablespoon olive oil
1 large brown onion, peeled and finely chopped
2 garlic cloves, crushed
¹⁄₄ cup white wine
400 g peeled pumpkin, chopped into even-sized pieces
1 (415 g) can brown lentils, drained
1 (850 g) can chopped Italian tomatoes
2 tablespoons finely chopped kalamata olives
1 cup vegetable stock
¹⁄₂ cup parsley, chopped
225 g fresh lasagna sheets
60 g reduced-fat feta cheese, crumbled

directions

Parboil pumpkin until just tender, drain and mash coarsely.
Meanwhile, saute onion in olive oil over medium heat.
To the onion add the garlic, wine, pumpkin, lentils, tomatoes, olives and stock. Bring to the boil, reduce heat to medium, and simmer for 25 minutes. Add chopped parsley and season with salt and pepper.
While this mixture is simmering, heat oven to 180°C.
Spoon a quarter of the lentil mixture into a 20cm x 20cm ovenproof dish. Top with lasagne, cutting to fit if necessary. Repeat twice, and spoon remaining lentil sauce over lasagne.
Sprinkle top with feta cheese, then bake in oven for 25 to 30 minutes, or until cooked and heated through.
Stand for 5 minutes before serving.

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Reviews

So delicious. Already a family favourite especially with my 21 month old. I usually add some grated mozzarella along with fetta. Thanks for sharing.

Baked by Belle

RECIPE SUBMITTED BY

Daydream

Australia

<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p> 8725212"

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