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  1. Home
  2. vegetarian lasagna recipe

Pumpkin, Lentil and Roasted Capsicum Lasagne

Calling all vegetarians! You're going to LOVE this delicious lasagne ... - by Jane Ash
  • 11 Oct 2019
Pumpkin, Lentil and Roasted Capsicum Lasagne
Prep: 15 Minutes - Cook: 70 Minutes - Easy - Serves 8
Proudly supported by

TIP! Diced butternut pumpkin is available from Coles supermarkets. Or replace with 500g peeled butternut pumpkin, cut into 1 ½ cm dice. 

Ingredients

500g packet diced butternut pumpkin (See Tip)

400g can brown lentils, rinsed, drained

310g jar roasted pepper strips, drained

150g tub fresh basil pesto dip

500g tub creamed cottage cheese

1 ½ cups grated pizza cheese

250g packet instant lasagne sheets

60g packet baby spinach leaves

400g jar tomato pasta sauce with basil

Leafy salad, to serve

Method

  1. Pierce the packet of pumpkin with the tip of a small sharp knife. Microwave on High (100%) for about 3 minutes, or until pumpkin is just tender. Carefully transfer to a large bowl. Stir in lentils, pepper strips and pesto. Season with salt and pepper.

  2. Combine cottage cheese and 1 cup of the pizza cheese in a medium bowl.

  3. Spread ½ cup of the cheese mixture over base of a 21 ½cm x 36cm x 6cm deep, rectangular ovenproof dish (14-cup capacity). 

  4. Arrange a layer of lasagne sheets over the cheese mixture, overlapping slightly to fit. Spoon over half the pumpkin mixture. Scatter with half the spinach. Then dollop over ½ cup of the cheese mixture. 

  5. Repeat layering with lasagne sheets, remaining pumpkin mixture, remaining spinach and ½ cup of the cheese mixture, finishing with a layer of lasagne sheets.   

  6. Pour over pasta sauce. Dollop over remaining cheese mixture. Sprinkle with remaining ½ cup pizza cheese. Cover dish tightly with a sheet of greased foil.

  7. Cook in a moderate oven (180C) for 45 minutes. Remove foil. Cook for a further 15 to 20 minutes, or until top is golden brown. 

  8. Serve with a leafy salad.

  • Dinner Tonight
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Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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