Pumpkin, spinach and lentil lasagne | Recipe Cart
This tasty recipe for healthy vegetable lasagne has stunning layers of spinach, ricotta, lentils and pumpkin. It's the perfect dish for sharing with friends and
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Cooking tools:
- Baking dish
- Oven
- Stove
- Saucepan
- Measuring cup
- Spoon
- Mixing bowl
- Fork
- Refrigerator
Ingredients
- 18.2 gm olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 900g Naranka Gold Pumpkin, peeled, cut into 1.5cm cubes
- 2 x 400g cans brown lentils, rinsed, drained
- 127 1/2 gm vegetable stock
- 690g bottle Brand Italian Tomato Passata
- 500g ricotta
- Good pinch ground nutmeg
- 375g packet fresh lasagne sheets
- 120g packet baby spinach, trimmed, finely shredded
- 375 ml grated Tasty Cheddar
- Rocket leaves, to serve
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