Pumpkin Lentil Lasagna
Pumpkin Lentil Lasagna is a hearty and nourishing twist on the classic Italian comfort dish, blending warm, autumn-inspired flavors with plant-based protein for a unique culinary experience. This recipe layers tender, no-boil lasagna noodles with a rich lentil-tomato sauce infused with garlic, cinnamon, and herbs, alongside a creamy pumpkin and ricotta mixture. Topped with bubbling mozzarella and Parmesan, each bite captures the perfect balance of savory and subtly sweet flavors. Whether you’re looking for a vegetarian dinner option or a crowd-pleasing meal, this pumpkin lasagna is easy to make, brimming with wholesome ingredients, and ideal for cozy gatherings or meal prepping. Serve it piping hot and garnish with fresh parsley for an elegant touch!
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Recipe Information
Ingredients
- 1 cup Dry red lentils
- 2.5 cups Water
- 2 cups Pumpkin puree
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 can (28 oz) Crushed tomatoes
- 2 tablespoons Tomato paste
- 2 tablespoons Olive oil
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 12 sheets Lasagna noodles (no-boil or regular)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Rinse the red lentils under cold water and combine them with 2.5 cups of water in a saucepan. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until softened. Drain any excess water and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
Add the crushed tomatoes, tomato paste, oregano, basil, cinnamon, salt, and black pepper to the skillet. Stir to combine and simmer the sauce for 10 minutes. Remove from heat and gently stir in the cooked lentils.
In a medium bowl, whisk together the pumpkin puree and ricotta cheese until smooth. Season with a pinch of salt and pepper, if desired.
Spread a thin layer of the lentil-tomato sauce on the bottom of a 9x13-inch baking dish. Lay 3-4 lasagna noodles over the sauce to cover the base.
Spread a layer of the pumpkin-ricotta mixture over the noodles, followed by a layer of the lentil-tomato sauce. Sprinkle with a handful of shredded mozzarella.
Repeat the layering process until all the ingredients are used, finishing with a layer of sauce topped with mozzarella and grated Parmesan cheese.
Cover the baking dish with aluminum foil, ensuring it doesn’t touch the cheese. Bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbling.
Let the lasagna cool for 10 minutes before slicing and serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 582 mg | 25% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 8.6 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 789 mg | 17% | |
*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.
