How to make it

  • In a small bowl, cover lentils with boiling water to cover and leave to soak 30 minutes. Drain and rinse.
  • Spray a medium saucepan with oil, cook onion and garlic, then add celery and zucchini. Cook another 3 minutes or so. Add capsicim, keep cooking. ...
  • Add lentils, tomatoes, tomato paste, water and oregano. Bring to boil and let simmer for 30 minutes, stirring occasionally.
  • Add cornstarch to medium saucepan. combine with a little milk to form a paste, stir in remaining milk. Add onion.
  • Heat milk so it boils and thickens, stirring constantly.
  • Remove from heat. Remove onion, add nutmeg and whisk in the ricotta if you're using it.
  • Preheat oven to 180 celcius.
  • Spread a small amount of the white sauce on the bottom of your lasagne dish. Do a layer of pasta sheets.
  • Now a layer of the tomato mixture (try to get all the zucchini bits in this bottom layer) , then some white sauce, then another pasta layer.
  • Arrange the pumpkin slices over the pasta sheet, then more tomato mixture, then the spinach, then some white sauce.
  • Another pasta sheet, then the remaining tomato mixture, and the rest of the white sauce. Top with grated cheese and bake for about 20 minutes or so.
  • serve with garden salad.

Reviews & Comments 3

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  • leonora5 10 years ago
    Fantastic! I'm gonna love this!
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    " It was excellent "
    lacrenshaw ate it and said...
    Simply lovely, zoe! My thanks to you and also my 5.
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    " It was excellent "
    misslizzi ate it and said...
    Wow! What an interesting array of vegetables. Never woulda thought of adding lentils or pumpkin to a lasagne. This looks terrific!
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