“A hit with Veggo's and meatlovers a like!!! Seve with a nice green salad and crusty bread.”
READY IN:
1hr 5mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 200°C.
  2. In a large pan add the oil and cook the onion until softened.
  3. Stir in the zucchini and peppers and cook for 2 minutes.
  4. Add the garlic, pumpkin, lentils, tomatoes, stock, herbs and salt and pepper to taste. Stir until well combined and bring to the boil.
  5. Reduce heat and simmer for 10-15 minutes.
  6. Mix the ricotta and sour cream together with half the cheese. Season well.
  7. Place 1/3 of the lentil sauce in the base of an ovenproof dish then top with lasagne sheets next layer 1/3 lentil sauce and 1/3 ricotta mixture, repeat. Top last layer with ricotta mixture and sprinkle with grated cheese. Depending on the shape of your dish you may need to adjust the layering.
  8. Bake in the oven for 30 - 40 minutes.
  9. Allow to sit for 5 minutes before slicing.

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