24 Mar

Lentil, olive and pumpkin lasagne

Recipe by Kim Meredith,
Photography by Louise Lister,

Ingredients (serves 4)
* olive oil cooking spray
* 1 large brown onion, finely chopped
* 2 garlic cloves, crushed
* 1/4 cup white wine
* 400g pumpkin, cooked, pureed
* 415g can lentils, drained
* 2 x 425g cans chopped tomatoes
* 2 tablespoons olives, finely chopped
* 1 cup salt-reduced vegetable stock
* 1/2 cup flat-leaf parsley, chopped
* 3 sheets fresh lasagne (100g total)
* 60g reduced-fat feta cheese, crumbled
* rocket leaves, to serve


  1. Preheat oven to 180°C. Heat a saucepan over medium heat. Spray with oil. Add onion. Cook for 5 minutes or until coloured.
  2. Add garlic, wine, pumpkin, lentils, tomatoes, olives and stock. Bring to the boil. Reduce heat to medium. Simmer for 25 minutes. Remove from heat. Stir in parsley. Season with salt and pepper.
  3. Spoon quarter of lentil mixture into a 5cm deep, 20cm x 20cm ovenproof dish. Top with a lasagne sheet. Repeat twice with lentil mixture and lasagne. Spread remaining lentil mixture over lasagne.
  4. Sprinkle top with feta. Bake for 25 to 30 minutes or until cooked through.
  5. Stand for 5 minutes before slicing.
  6. Serve topped with rocket.

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