Vegan Pumpkin & Spinach Lentil Lasagne
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...
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Cooking tools:
- Food processor
- Mason jar
- Baking dish
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Colander
- Stove
- Oven
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
- 1 block of firm tofu, drained
- Juice of 1 lemon
- 4 tbsp nutritional yeast
- ½ cup of fresh basil leaves
- 1 tbsp dried oregano
- Salt
- pepper
- 2 tbsp olive oil
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