Vegan Pumpkin & Spinach Lentil Lasagne | FOOD MATTERS®
Looking for 'Meatless Monday' options the whole family will love? Try this vegetarian twist on an old family favorite. Substituting lentils for meat can be a cheaper option, include more vitamins and...
Ingredients
- 1 tbsp olive oil
- 1 small brown onion, diced
- 2 garlic cloves, crushed
- 500g pumpkin, cut into 1cm cubes
- 800g red lentils, presoaked, drained and rinsed
- ½ cup water or vegetable stock
- 600g bottle of organic passata
- 500g tofu ricotta
- Pack of gluten-free lasagne sheets
- 2 cups loosely packed baby spinach
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