Pumpkin, spinach and lentil lasagne | taste.com.au

Pumpkin, spinach and lentil lasagne | taste.com.au

this is our famous vegetarian lasagne it’s 
got layers of ricotta pumpkin a tomato-y lentil sauce and of course plenty of grated 
cheese it’s so good even the biggest meat eaters will love this one just cook onion 
and garlic add pumpkin tinned lentils stock and passata then cook for 20 minutes let it 
cool down in the fridge while you make the ricotta mix just masg ricotta with nutmeg and 
season now just assemble layer fresh lasagne sheets with half the pumpkin mix top with more 
lasagne sheets the ricotta mix and spinach the best thing is is that you don’t have to 
make a bechamel sauce top with the rest of the pumpkin mixture lasagne sheets passata 
and cheese bake at 190 for 45 minutes until it’s golden and bubbling Google taste pumpkin 
spinach and lentil lasagne for the full recipe

This tasty recipe for healthy vegetable lasagne has stunning layers of spinach, ricotta, lentils and pumpkin. It’s the perfect dish for sharing with friends and family.

Get the recipe: https://www.taste.com.au/recipes/pumpkin-spinach-lentil-lasagne/b156ffa7-dfa7-4dd9-a14a-4c76f1d6fedd

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