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.