pumpkin and lentil lasagne

Our comforting lasagne recipe is great for sharing with pals or family this time of year. Packed full of veggies and hitting a 12 on the plant-based variety counter… your microbes will thank you too!

Starring pumpkin, not just for Halloween, this versatile fruit comes in many different varieties! Although they do hold a lot of water, they are also a good source of potassium, trace minerals and some B vitamins as well.

high-fibre | veggie

variety count – 12

serves

6-8 portions

 

ingredients

lentil filling

1 tbsp olive oil
1 leek, finely sliced

300g pack lasagne sheets

1 medium carrot, skin on, diced
2 celery sticks, diced
2 large cloves garlic, peeled, crushed or grated
1 tbsp dried oregano
1 tin chopped tomatoes
2 tbsp tomato puree
1 bay leaf
250g cooked puy lentils (we used pre-cooked packets to save time)

roasted pumpkin

1 tbsp olive oil
1 small pumpkin (any variety) or butternut squash, cut into chunks, seeds removed
1 handful fresh sage leaves

cheese sauce

35g butter
35g plain flour
400ml milk
120g cheese (we used red leicester but cheddar would also work), plus extra to top

salt
pepper

 

 

 

method

1. Preheat the oven to 180°C fan/200°C/ 400°F/gas mark 6. Add the pumpkin or butternut squash to a medium baking dish, drizzle over the olive oil, scatter over the sage leaves, season with salt and pepper. Cook for 25-30 minutes until tender.
2. For the lentil filling. Heat a large-lidded pot or frying pan over a medium heat, add the olive oil. Add the leek, carrot, celery and a pinch of salt, cook for 5-10 minutes until softened, stirring regularly. Stir in the garlic and oregano, cook for 2 minutes. Add the tinned tomatoes, then swill a splash of water around the can and add this to the pan too. Add the tomato puree and stir in the bay leaf. Season with salt and pepper, bring to the boil then reduce to a simmer, add the lid and cook for 25 minutes. Once cooked, add to a blender (or use a stick blender) to blend until smooth. Stir in the cooked puy lentils and set aside.
3. For the cheese sauce. Melt the butter in a small saucepan over a low heat, once melted, stir in the flour using a whisk. Gradually stir in the milk until the sauce has thickened. Stir in the cheese until melted and season to taste.
4. For the lasagne, put half of the lentil filling in the base of a large ovenproof baking dish. Top with the roasted pumpkin or squash. Arrange one layer of lasagne sheets on top. Spoon half of the cheese sauce on top. Arrange one layer of lasagne sheets on top. Season. Spoon the remaining lentil filling on top. Put another layer of lasagne sheets on top, then the remaining cheese sauce. Sprinkle over the extra grated cheese.
5. Cook in the middle of the oven for about 35-40 minutes- or until golden brown on top, bubbling around the edges and the pasta is soft.Serve with a side of rocket to add an extra plant.Leftovers will store in the fridge in an airtight container for up to 3 days.