Vegetarian

Lentil and Pumpkin Lasagne is for Dinner.

Lentil and Pumpkin Lasagne takes 10 minutes to prepare.

Lentil and Pumpkin Lasagne takes 60 minutes to cook.

Lentil and Pumpkin Lasagne makes 6 servings.

The ingredients for Lentil and Pumpkin Lasagne are:

1 Onion, Chopped
2 Cloves Garlic, Crushed
1 can
1/4 cup white wine
1 425g can pumpkin puree
1 400g can lentils, drained
2 x 425g cans chopped tomatoes
1 tablespoons capers, finely chopped
1 cup vegetable stock
1/2 cup flat-leaf parsley, chopped
1/2 cup fat free mozzarella
5 sheets lasagna (135g total)
60g feta cheese, crumbled
Salt, pepper, red pepper flakes

Here is how you make Lentil and Pumpkin Lasagne:

1. Preheat oven to 180?C. Heat a saucepan over medium heat. Spray with oil. Add onion. Cook for 5 minutes or until coloured. 2. Add garlic, wine, pumpkin, lentils, tomatoes, capers and stock. Bring to the boil. Reduce heat to medium. Simmer for 25 minutes. Remove from heat. Stir in parsley. Season with salt and pepper. 3. Spoon quarter of lentil mixture into a 5cm deep, 20 cm x 20cm ovenproof dish. Top with a lasagne sheet and mozzarella. Repeat twice with lentil mixture and lasagne. Spread remaining lentil mixture over lasagne. 4. Sprinkle top with feta. Bake for 25 to 30 minutes or until cooked through. (Use foil for first 15 minutes). Stand for 5 minutes before slicing. Number of Servings: 6Recipe submitted by SparkPeople user JEZAGERM.

The nutritional information for Lentil and Pumpkin Lasagne is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 239.0

• Total Fat: 5.5 g
• Cholesterol: 10.6 mg
• Sodium: 1,179.4 mg
• Total Carbs: 35.5 g
• Dietary Fiber: 9.6 g
• Protein: 13.7 g

Lentil and Pumpkin Lasagne is Italian cuisine.