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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 427.14 Kcal (1788 kJ) | ||
| Calories from fat | 96.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.74g | 17% | |
|---|---|---|---|
| Cholesterol | 20.66mg | 7% | |
| Sodium | 9692.03mg | 404% | |
| Potassium | 567.4mg | 12% | |
| Total Carbs | 62.94g | 21% | |
| Sugars | 7.6g | 30% | |
| Dietary Fiber | 3.21g | 13% | |
| Protein | 7.8g | 16% | |
| Vitamin C | 31.7mg | 53% | |
| Iron | 2.2mg | 12% | |
| Calcium | 180.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 140.98 Kcal (590 kJ) | ||
| Calories from fat | 31.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.54g | 17% | |
|---|---|---|---|
| Cholesterol | 6.82mg | 7% | |
| Sodium | 3198.82mg | 404% | |
| Potassium | 187.27mg | 12% | |
| Total Carbs | 20.77g | 21% | |
| Sugars | 2.51g | 30% | |
| Dietary Fiber | 1.06g | 13% | |
| Protein | 2.57g | 16% | |
| Vitamin C | 10.5mg | 53% | |
| Iron | 0.7mg | 12% | |
| Calcium | 59.6mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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