Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
6
- 200grams instant lasagne sheets
- 1/4 cup fresh basil leaves, torn
- 1/2 brown onion, finely diced
- 250grams pumpkin, grated
- 100grams mushrooms, sliced
- 2teaspoons dried oregano
- 420grams no added salt lentils, drained and rinsed
- 1teaspoons black pepper
- 680milliliter tomato passata
- 150grams frozen chopped spinach
- 300grams ricotta
- 1tablespoons olive oil
- 2 free range eggs
- 1/3 cup tasty cheese, grated
Nutrition per serving
1600kJ / 382Cal
1600 Kilojoules or 382 Calories
18% of daily energy intake*
Protein
20.7grams
Fat
15.0grams
Carbs
37.7grams
Sugars
10.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat the oven to 180°C.
Step 2 of 6
Heat olive oil in a medium saucepan over high heat. Add onions and cook for 2 minutes until transluscent.
Step 3 of 6
Add the lentils, passata and spinach and cook for a further 5 minutes.
Step 4 of 6
Whisk eggs in a bowl before folding in the ricotta, oregano and black pepper. Have the grated pumpkin and mushrooms ready for assembling the layers.
Step 5 of 6
To assemble the lasagne, spread 4 tbs of the lentil mixture over the base of dish. Layer instant lasagne sheets, then 1/3 of the ricotta mixture, 1/3 of the pumpkin, 1/3 of the mushrooms and another layer of lentils (1/4 of remaining amount). Repeat two more times with the lasagne, pumpkin, ricotta mix, mushroom and lentils. Top the final layer of lasagne with the remaining lentil sauce, torn basil and cheese.
Step 6 of 6
Cover with foil and bake for 35 minutes. Remove foil and cook for a further 15 minutes.
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