Pumpkin Lasagne Recipe
Recipe By Australia’s Best Recipes
A delicious vegetarian lasagne made using a blend of roasted pumpkin and low fat ricotta cheese.
4.3
28 Rating -
Rate
Vegdiet
2hr 15minstotal
45minsPrep
1hr 30minsCook
2hr 15m.total
45m.Prep
1hr 30m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Pumpkin Lasagne Recipe
- 0.08 Kent pumpkin small
- 83.33 gram Low-fat fresh ricotta
- 0.17 pinch Ground nutmeg
- 0.17 pinch Salt and pepper
- 0.17 Packet fresh lasagne sheets
- 0.17 Onion diced large
- 1/2 Garlic clove crushed
- 0.17 Carrot diced
- 0.17 Zucchini Diced
- 0.33 stick Celerydiced
- 1/2 tablespoon Tomato paste
- 136.67 gram Canned diced tomato
- 68.33 gram Canned lentils
- 0.08 cup Massel vegetable liquid stock
- 0.17 teaspoon Dried basil leaves
- 0.17 teaspoon Dried oregano
Nutrition
value
value
354
calories per serving
8 g Fat43 g Protein31 g Carbs18 g FiberOther
Current Totals
- Fat8g
- Protein43g
- Carbs31g
- Fiber18g
MacroNutrients
- Carbs31g
- Protein43g
- Fiber18g
Fats
- Fat8g
Vitamins & Minerals
- Calcium278mg
- Iron8mg
- Vitamin A1827mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B61mg
- Vitamin B9289mcg
- Vitamin B120mcg
- Vitamin C47mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium279mg
- Manganese3mg
- Phosphorus603mg
- Selenium50mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Australia’s Best Recipes