Lentil, pumpkin and pesto ricotta lasagne
- 1.6kg butternut pumpkin, thinly sliced
- 1 tablespoon olive oil
- 1 medium red onion, finely chopped
- 2 large carrots, finely chopped
- 3 celery stalks, finely chopped
- 2 cloves garlic, crushed
- 2 tablespoons tomato paste
- 1 cup dried red lentils, rinsed, drained
- 400g can no-added-salt chopped tomatoes
- 2 teaspoons balsamic vinegar
- 400g ricotta
- 1 egg
- 7 cups baby spinach
- 2 tablespoons basil pesto
1 Preheat the oven to 180°C. Line two baking trays with baking paper. Onto prepared trays, place pumpkin and lightly spray with oil. Bake for 25–30 minutes, swapping trays halfway through the cooking time.
2 In a large saucepan, heat one tablespoon of olive oil over medium. Cook onion, carrot and celery, stirring, for 6–7 minutes. Add garlic and cook, stirring, for 1 minute, or until fragrant. Add tomato paste and cook, stirring, for 1 minute. Add lentils, tomatoes, vinegar and 2½ cups water, and bring to the boil. Reduce heat to low. Simmer, partly covered, stirring occasionally, for 30 minutes, or until lentils are tender.
3 In a large bowl, combine ricotta and egg until smooth. Season with cracked black pepper.
4 Lightly spray a 2-litre (8-cup capacity) baking dish with olive oil. Spread ¹/³ of the pumpkin over the base of dish. Top with ½ of the lentil mixture and ½ of the spinach. Repeat with another layer of pumpkin, remaining lentils and spinach. Finish with the remaining pumpkin. Spoon over egg and ricotta mixture, roughly spreading to edges. Spray lasagne with oil.
5 Bake in oven for 45 minutes. Set aside for about 10 minutes. Before cutting into slices to serve, drizzle over pesto.
Nutrition Info (per serve)
Total fat 18g
Saturated fat 7g
Dietary fibre 14g
Make it gluten free: Check tomato paste and pesto are gluten free.
Make it low FODMAP: Swap the pumpkin for buttercup pumpkin, use 1 cup diced green leek leaves instead of red onion, reduce celery to 2 stalks, omit the garlic, make your own low FODMAP pesto.
At end of step 5, set aside to cool completely. Cover, then freeze. Take lasagne from freezer the night before you wish to serve and allow to thaw in fridge. Bake as per step 6. Alternatively, you can freeze the meal after baking. Place lasagne in individual containers and set aside to cool completely. Cover and freeze for up to
1 month. Reheat in microwave to serve
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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