LENTIL, OLIVE AND PUMPKIN LASAGNE

Lentil, olive and pumpkin lasagne image

Provided by @MakeItYours

Number Of Ingredients 13

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olive oil cooking spray
1 large brown onion, finely chopped
2 garlic cloves, crushed
1/4 cup white wine
400g pumpkin, cooked, pureed
415g can lentils, drained
2 x 425g cans chopped tomatoes
2 tablespoons olives, finely chopped
1 cup salt-reduced vegetable stock
1/2 cup flat-leaf parsley, chopped
3 sheets fresh lasagne (100g total)
60g reduced-fat feta cheese, crumbled
rocket leaves, to serve

Steps:

Step 1: Preheat oven to 180°C. Heat a saucepan over medium heat. Spray with oil. Add onion. Cook for 5 minutes or until coloured.
Step 2: Add garlic, wine, pumpkin, lentils, tomatoes, olives 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.
Step 3: Spoon quarter of lentil mixture into a 5cm deep, 20cm x 20cm ovenproof dish. Top with a lasagne sheet. Repeat twice with lentil mixture and lasagne. Spread remaining lentil mixture over lasagne.
Step 4: Sprinkle top with feta. Bake for 25 to 30 minutes or until cooked through. Stand for 5 minutes before slicing. Serve topped with rocket.
Nutrition:
Energy: 1160kJ
Fat saturated: 1.9g
Fat Total: 4.5g
Carbohydrate sugars: not listed
Carbohydrate Total: 38g
Dietary Fibre: 7.5g
Protein: 14.7g
Cholesterol: 27mg
Sodium: 820mg