This easy and delicious Vegan Pumpkin & Spinach Lasagne is perfect for Meat-free Mondays - or any day of the week! Using red lentils as a meat substitute, it's the ultimate in nutrient-rich comfort food.
Ingredients
- 1 tbsp olive oil
- 1 small brown onion, diced
- 2 garlic cloves, crushed
- 500g pumpkin, cut into 1cm cubes
- 800g red lentils, presoaked, drained and rinsed
- ½ cup water or vegetable stock
- 600g bottle of organic passata
- 500g tofu ricotta
- Pack of gluten-free lasagne sheets
- 2 cups loosely packed baby spinach
Tofu Ricotta
- 1 block of firm tofu, drained
- Juice of 1 lemon
- 4 tbsp nutritional yeast
- ½ cup of fresh basil leaves
- 1 tbsp dried oregano
- Salt and pepper, to taste
- 2 tbsp olive oil
Method
- Preheat oven 350℉ (180℃). Grease a 26cm x 20cm x 6cm baking dish.
- Heat the oil in a large saucepan over medium heat.
- Cook the onion until soft and lightly golden. Add the garlic and cook for 1 min.
- Add pumpkin, lentils and stock.
- Reserve 1 cup of the passata and stir the remaining passata into the pumpkin & lentil mixture. Cover and bring to the boil. Reduce heat slightly and cook, covered, for 20 mins or until the pumpkin is tender and the mixture is thick.
- Meanwhile, make the tofu ricotta. Add all ricotta ingredients to a food processor or blender and pulse to combine, scraping down sides as needed
- Line the base of the prepared dish with a layer of lasagne sheets. Spread over some of the pumpkin & lentil mixture, then top with another layer of lasagne sheets. Spread with the ricotta mixture. Top with spinach, then cover with another layer of lasagne sheets.
- Continue layering being sure to save some of the ricotta mixture for the top.
- Spread over the reserved passata to cover completely and top with the remaining ricotta.
- Bake for 30-45 mins or until golden and cooked through. Serve with seasonal greens.
With thanks to the team at Food Matters for this delicious recipe.
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