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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A hit with Veggo's and meatlovers a like!!! Seve with a nice green salad and crusty bread. Ingredients:
2 tablespoons olive oil |
1 large onion, finely chopped |
1 medium zucchini, diced |
1 green pepper, seeded and diced |
2 garlic cloves, crushed |
450 g pumpkin, cooked & pureed |
400 g canned lentils, drained and rinsed |
400 g canned chopped tomatoes |
1 cup vegetable stock |
2 tablespoons chopped parsley |
1 tablespoon chopped mint |
1 teaspoon thyme |
1 tablespoon chopped oregano |
salt and pepper |
150 g ricotta cheese |
150 g sour cream |
3/4 cup grated cheddar cheese |
6 -9 large instant lasagna sheets |
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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