Pumpkin, Lentil and spinach lasagne Recipe Vegan/Vegetarian

This lasagne is so tasty, cheap , fast and easy to make! Tastes amazing the next day for breakfast!



1/2 pumpkin diced
1 onion diced
1 bulb garlic minced
800gm tomatoes chopped tinned or fresh
400gm frozen or fresh spinach
1 tin lentils or 1 cup fresh cooked lentils
Salt and pepper to taste
Oil of your choice to cook
1 bunch Basil
1glass white wine- optional
1 cup vego stock
(3 cups Cheese optional!)
6 lasagne sheets OR zucchini slices instead pasta sheets!

Fry chopped garlic, onion and pumpkin till brown and add wine and stock. Turn on hight to bring to boil and add tomatoes, lentils and spinach. When boiling turn to simmer for 45 min.
Season with salt and pepper.
Add bunch of chopped basil and remove from heat.
Layer between pasta or zucchini/courgette slices and sprinkle layers with feta /ricotta /any cheese OPTIONAL.
Bake in oven for 40 mins and top with cheese OPTIONAL for the last 10 min. Yummy

*I sprinkled lots of chilli flakes on mine to serve!

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