Vegan Pumpkin & Spinach Lentil Lasagne | FOOD MATTERS®

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 and pepper, to taste
• 2 tbsp olive oil