Lentil Olive and Pumpkin Lasagne
This Lentil Olive and Pumpkin Lasagne is a hearty, flavor-packed vegetarian twist on a classic comfort food. Layers of tender lasagne sheets are generously filled with a rich and savory medley of red lentils, sweet pumpkin, earthy spinach, and briny Kalamata olives, all simmered in a fragrant tomato and herb sauce. Creamy ricotta cheese, gooey mozzarella, and a sprinkle of Parmesan create a luscious, melty topping that perfectly complements the robust flavors of the filling. This wholesome dish offers a beautiful balance of protein, vegetables, and cheesy indulgence, making it a satisfying option for weeknight dinners or special occasions alike. Ready in just over an hour and serving six hearty portions, this lasagne is your new go-to for vegetarian entertaining or meal-prep ease.
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Recipe Information
Ingredients
- 12 sheets Dried lasagne sheets
- 1 cup Red lentils
- 400 grams Pumpkin, diced
- 1 cup Kalamata olives, pitted and sliced
- 400 grams Can of crushed tomatoes
- 2 cups Vegetable broth
- 4 cloves Garlic, minced
- 1 medium Onion, finely diced
- 2 tablespoons Olive oil
- 300 grams Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 200 grams Fresh spinach, chopped
Instructions
Preheat the oven to 180°C (350°F).
Rinse the red lentils thoroughly under cold water and set aside.
Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened, about 3 minutes.
Add the diced pumpkin to the skillet and cook for 5 minutes, stirring occasionally.
Stir in the rinsed lentils, crushed tomatoes, vegetable broth, Italian seasoning, salt, and pepper. Simmer uncovered for 15-20 minutes, or until the lentils are cooked and the mixture has thickened. Adjust seasoning if necessary.
Stir in the sliced olives and chopped spinach, and cook for an additional 2-3 minutes until the spinach is wilted. Remove the skillet from heat.
In a small bowl, mix the ricotta cheese with half of the grated Parmesan cheese.
In a rectangular baking dish, spread a thin layer of the lentil-pumpkin mixture on the bottom. Place a layer of lasagne sheets on top.
Spread one-third of the ricotta-Parmesan mixture over the lasagne sheets, followed by one-third of the lentil-pumpkin mixture. Sprinkle a handful of shredded mozzarella cheese over this layer.
Repeat the layering process (pasta, ricotta mixture, lentil-pumpkin mixture, mozzarella) two more times, finishing with a generous sprinkle of mozzarella and the remaining Parmesan cheese on top.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Uncover the foil and bake for an additional 20 minutes, or until the top is golden and bubbling.
Allow the lasagne to rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 1539 mg | 67% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 8.5 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 638 mg | 49% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1250 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
