Hearty Pumpkin and Lentil Lasagna
This Hearty Pumpkin and Lentil Lasagna is a deliciously comforting dish that combines the richness of pumpkin with the earthy flavors of lentils and a medley of fresh vegetables. Perfect for a cozy lunch or a family dinner, this vegetarian lasagna is packed with nutrients and flavor, while being both filling and satisfying. The layers of creamy ricotta and cheddar cheese add a delightful creaminess to each bite. Serve with a side salad for a wholesome meal that everyone will love!
6
Servings
300
Calories
19
Ingredients
Ingredients
olive oil
2 tablespoons (none)
onion
1 large (finely chopped)
zucchini
1 medium (diced)
green pepper
1 medium (seeded and diced)
garlic cloves
2 (crushed)
cooked pumpkin
450 g (pureed)
canned lentils
400 g (drained and rinsed)
canned chopped tomatoes
400 g (none)
vegetable stock
1 cup (none)
chopped parsley
2 tablespoons (none)
chopped mint
1 tablespoon (none)
thyme
1 teaspoon (none)
chopped oregano
1 tablespoon (none)
salt
to taste (none)
black pepper
to taste (none)
ricotta cheese
150 g (none)
sour cream
150 g (none)
grated cheddar cheese
3/4 cup (none)
instant lasagna sheets
6-9 sheets (none)
Instructions
1
Preheat your oven to 200°C (392°F) to prepare for baking.
2
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5 minutes.
3
Stir in the diced zucchini and green pepper. Cook for an additional 2-3 minutes until the vegetables begin to soften.
4
Add the crushed garlic, pureed pumpkin, drained lentils, canned tomatoes, vegetable stock, and all the herbs along with salt and pepper to taste. Mix well to combine and bring the mixture to a boil.
5
Once boiling, reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld together.
6
Meanwhile, in a mixing bowl, combine the ricotta cheese, sour cream, and half of the grated cheddar. Season this mixture with salt and pepper to taste and stir until smooth.
7
In an ovenproof dish, spread a layer of the lentil and pumpkin sauce (about 1/3 of the sauce) on the bottom.
8
Layer some instant lasagna sheets on top of the sauce, followed by another 1/3 of the lentil sauce and then 1/3 of the ricotta mixture. Repeat the layering process until the ingredients are used up. The last layer should consist of the ricotta mixture topped with the remaining grated cheddar cheese.
9
Cover the dish with foil (if you prefer a softer top) or leave it uncovered (for a crispier top) and place it in the preheated oven.
10
Bake for 30-40 minutes until bubbly and golden brown on top.
11
Allow the baked lasagna to sit for at least 5 minutes before slicing, ensuring the layers hold together.
Nutrition Information
15g
Fat
30g
Carbs
11.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Pumpkin and Lentil Lasagna?
It is a comforting vegetarian dish that combines pumpkin, lentils, and a variety of vegetables with layers of pasta and cheese.
Is this recipe vegetarian?
Yes, this Hearty Pumpkin and Lentil Lasagna is a vegetarian-friendly meal.
How many calories are in a serving?
Each serving contains approximately 300 calories.
How many servings does this recipe yield?
This recipe is designed to produce 6 servings.
What are the primary protein sources in this lasagna?
The main protein sources are lentils, ricotta cheese, and cheddar cheese, providing 11.7g of protein per serving.
What temperature should the oven be preheated to?
The oven should be preheated to 200°C (392°F).
How long does the lasagna need to bake?
It should be baked for 30-40 minutes until bubbly and golden brown.
What type of pumpkin is required for this recipe?
The recipe calls for 450g of cooked pumpkin that has been pureed.
Do I need to cook the lasagna sheets beforehand?
No, the recipe uses 6-9 instant lasagna sheets which do not require pre-boiling.
What herbs are used to season the sauce?
The sauce is seasoned with chopped parsley, chopped mint, thyme, and chopped oregano.
What is the fat content of this dish?
This lasagna contains 15g of fat per serving.
How many carbohydrates are in a serving?
There are 30g of carbohydrates per serving.
What ingredients are needed for the cheese mixture?
The cheese mixture consists of 150g ricotta cheese, 150g sour cream, and half of the 3/4 cup of grated cheddar cheese.
How should the zucchini and green pepper be prepared?
The zucchini should be diced, and the green pepper should be seeded and diced.
How long should the vegetable sauce simmer?
The sauce should simmer for 10-15 minutes to allow the flavors to meld together.
What is the correct way to layer the lasagna?
Start with a layer of sauce, then lasagna sheets, then more sauce, and then the ricotta mixture; repeat until ingredients are used.
What should be the final layer on top of the lasagna?
The final layer should be the remaining ricotta mixture topped with the rest of the grated cheddar cheese.
Should I cover the lasagna with foil while baking?
You can cover it with foil for a softer top or leave it uncovered if you prefer a crispier top.
How long should the lasagna rest after baking?
It is recommended to let the lasagna sit for at least 5 minutes before slicing to help the layers hold together.
How much vegetable stock is used in the recipe?
The recipe requires 1 cup of vegetable stock.
Can I use fresh tomatoes instead of canned?
The recipe specifies 400g of canned chopped tomatoes, but you can substitute fresh if you adjust the liquid content.
Is there garlic in this recipe?
Yes, the recipe calls for 2 crushed garlic cloves.
How much olive oil is needed for sautéing?
Two tablespoons of olive oil are used to sauté the onion and vegetables.
What size onion should I use?
One large onion, finely chopped, is required.
What type of lentils are best for this recipe?
The recipe calls for 400g of canned lentils, drained and rinsed.
Under which category is this recipe classified?
This recipe is classified under the Lunch/Snacks category.
Does this recipe include salt and pepper?
Yes, salt and pepper are added to both the vegetable sauce and the cheese mixture to taste.
What is the preparation for the green pepper?
The green pepper should be seeded and diced before cooking.
Is sour cream necessary for the cheese layer?
Yes, the recipe uses 150g of sour cream mixed with ricotta for a creamy texture.
How much oregano is used?
One tablespoon of chopped oregano is added to the sauce.