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Freshly baked slice of vegetarian pumpkin, spinach and lentil lasagne in a baking dish with arugula.

pumpkin, spinach and lentil lasagne

A cozy, nutrient-dense Mediterranean vegetarian lasagne layered with sweet roasted pumpkin, garlic spinach, ricotta, and a rich savory lentil ragù.
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Prep Time 1 hour 5 minutes
Cook Time 1 hour 15 minutes
Servings: 8
Calories: 420
Ingredients Method

Ingredients
  

For the Lentil & Tomato Layer:
  • - Extra virgin olive oil: 1 tbsp
  • - Brown onion: 1 finely chopped
  • - Garlic: 2-3 cloves crushed
  • - Mushrooms: 200g 1 punnet, finely chopped
  • - Dried brown or green lentils: 1 cup thoroughly rinsed (or 2 cans rinsed brown lentils)
  • - Vegetable stock: 1 cube dissolved in boiling water
  • - Chopped tinned tomatoes: 2 x 400g tins
  • - Tomato purée / paste: 2 tbsp
  • - Balsamic vinegar: A splash
  • - Salt & black pepper: To taste
For the Pumpkin & Spinach Layer:
  • - Pumpkin or butternut squash: 500g peeled, cut into small cubes
  • - Fresh spinach leaves: 200g
  • - Ricotta cheese: 375g
  • - Dried oregano sea salt, black pepper: To taste
For Assembly:
  • - Whole wheat or standard lasagne sheets: 9-12 sheets
  • - Mozzarella cheese: 1 ball torn
  • - Parmigiano-Reggiano: 100g grated
  • - Fresh rocket arugula: For serving

Method
 

Simmer Lentils & Ragù:
  1. Cook lentils until tender. Sauté onion, garlic, and mushrooms in olive oil, then add tomatoes, tomato paste, balsamic vinegar, and cooked lentils. Simmer 15-20 minutes until thick.
Roast & Prepare Veggies:
  1. Roast pumpkin cubes tossed in oil and oregano at 180°C/350°F for 20 minutes. Wilt spinach, squeeze dry, and mix into the ricotta.
Assemble:
  1. In a baking dish, layer ragù, lasagne sheets, roasted pumpkin, spinach ricotta, and repeat, finishing with pasta, ragù, and a generous topping of mozzarella and parmesan.
Bake:
  1. Bake uncovered at 180°C / 350°F for 40-45 minutes until golden and bubbling.
Rest & Serve:
  1. Rest for 10-15 minutes before slicing. Serve warm over fresh rocket.