Pumpkin, Spinach, and Lentil Lasagne Recipe

Looking for a wholesome, vegetarian lasagne recipe that’s bursting with flavor and nutrition? This Pumpkin, Spinach, and Lentil Lasagne is a delightful twist on the classic dish. Packed with creamy pumpkin, fresh spinach, and hearty lentils, this lasagne is perfect for family dinners, meal prep, or entertaining guests. Let’s dive into this comforting, veggie-packed recipe.

Ingredients

For the Pumpkin Sauce:

• 4 cups of pumpkin, diced (or 1 can of pumpkin puree)
• 1 cup of vegetable stock
• 1 teaspoon of olive oil
• 1 clove of garlic, minced
• ½ teaspoon of ground nutmeg
• Salt and pepper to taste

For the Lentil Filling:

• 1 cup of cooked green or brown lentils
• 1 small onion, finely chopped
• 1 carrot, grated
• 1 celery stalk, finely diced
• 1 tablespoon of olive oil
• 1 teaspoon of dried oregano
• ½ teaspoon of smoked paprika
• Salt and pepper to taste

For the Spinach Layer:

• 3 cups of fresh spinach leaves (or 1 cup frozen, thawed, and drained)
• ½ cup of ricotta cheese
• 1 egg (optional, for a firmer layer)
• ½ cup of grated Parmesan cheese

For Assembly:

• 9-12 lasagne sheets (use gluten-free if required)
• 1 cup of mozzarella cheese, grated
• ½ cup of Parmesan cheese, grated

Instructions

Step 1: Prepare the Pumpkin Sauce

1. Heat olive oil in a saucepan over medium heat.
2. Add garlic and sauté until fragrant.
3. Add diced pumpkin and vegetable stock. Cover and cook until the pumpkin is soft.
4. If using fresh pumpkin, mash or blend until smooth. Stir in nutmeg, salt, and pepper. Set aside.

Step 2: Prepare the Lentil Filling

1. Heat olive oil in a skillet over medium heat.
2. Add onion, carrot, and celery. Cook until softened.
3. Stir in cooked lentils, oregano, smoked paprika, salt, and pepper. Cook for another 2-3 minutes. Remove from heat.

Step 3: Prepare the Spinach Layer

1. In a mixing bowl, combine spinach, ricotta, egg (if using), and Parmesan cheese. Mix well.

Step 4: Assemble the Lasagne

1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of pumpkin sauce at the bottom of a baking dish.
3. Place a layer of lasagne sheets over the sauce.
4. Add a layer of lentil filling, followed by a layer of spinach mixture, and then a layer of pumpkin sauce.
5. Repeat the layers, finishing with a layer of pumpkin sauce on top.
6. Sprinkle mozzarella and Parmesan cheese over the top layer.

Step 5: Bake the Lasagne

1. Cover the dish with foil and bake for 25 minutes.
2. Remove the foil and bake for another 15-20 minutes until the cheese is golden and bubbly.
3. Let the lasagne rest for 10 minutes before serving.

Serving Suggestions

Serve this Pumpkin, Spinach, and Lentil Lasagne with a side of fresh green salad or garlic bread. It’s also delicious with a drizzle of balsamic glaze or a sprinkle of fresh herbs like basil or parsley.

Tips and Variations

• Substitute sweet potato or butternut squash for pumpkin if desired.
• For a vegan version, use plant-based ricotta and mozzarella, and skip the egg.
• Add crushed red pepper flakes for a hint of spice.

This Pumpkin, Spinach, and Lentil Lasagne is sure to become a favorite in your recipe collection. It’s rich, satisfying, and packed with layers of flavor that everyone will love!