Pumpkin Spinach And Lentil Lasagne Recipe

Recipe By Slurrp

This Pumpkin Spinach and Lentil Lasagne is a delicious and nutritious twist on the classic Italian dish. Layers of roasted pumpkin, sautéed spinach, and lentils are sandwiched between lasagne sheets and smothered in a creamy béchamel sauce. The combination of flavors and textures creates a hearty and satisfying meal that is perfect for vegetarians and meat-lovers alike.

4.4
25 Rating -
Rate
Vegdiet
2hr 20minstotal
1hr 5minsPrep
1hr 15minsCook
2hr 20m.total
1hr 5m.Prep
1hr 15m.Cook
Pumpkin Spinach And Lentil Lasagne
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ingredients serve

Ingredients for Pumpkin Spinach And Lentil Lasagne Recipe

  • 62.50 gram Pumpkin, Peeled And Sliced
  • 25 gram Spinach Leaves
  • 0.13 cup Dried Lentils
  • 1/4 cup Vegetable Broth
  • 0.13 Onion, Diced
  • 1/4 cloves Cloves Garlic, Minced
  • 0.13 teaspoon Dried Oregano
  • 0.13 teaspoon Dried Basil
  • 0.06 teaspoon Salt
  • 0.03 teaspoon Black Pepper
  • 1.13 Lasagne Sheets
  • 1/4 cup Bchamel Sauce
  • 0.13 cup Grated Cheese
  • 1/4 tablespoon Olive Oil

Directions: Pumpkin Spinach And Lentil Lasagne Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 180°C (350°F) and grease a baking dish.
  • STEP 2.In a large pan, heat olive oil and sauté garlic and onion until fragrant.
  • STEP 3.Add lentils, vegetable broth, and spices to the pan and simmer until lentils are tender.
  • STEP 4.In a separate pan, sauté spinach until wilted.
  • STEP 5.Layer lasagne sheets, pumpkin slices, lentil mixture, and spinach in the baking dish.
  • STEP 6.Repeat the layers until all ingredients are used, ending with a layer of lasagne sheets.
  • STEP 7.Pour the béchamel sauce over the lasagne and sprinkle with grated cheese.
  • STEP 8.Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
  • STEP 9.Allow the lasagne to cool for a few minutes before serving.
  • STEP 10.Serve hot and enjoy!

Cooking Tips

  • You can use canned lentils for a quicker cooking time.
  • Feel free to add other vegetables like mushrooms or zucchini to the lasagne for extra flavor.
  • If you prefer a vegan version, use a plant-based milk and vegan cheese for the béchamel sauce.

Storage and Serving

  • Leftover lasagne can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven or microwave until heated through.
  • Serve the lasagne with a side salad or garlic bread for a complete meal.
Nutrition
value
322
calories per serving
10 g Fat24 g Protein33 g Carbs14 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    24g
  • Carbs
    33g
  • Fiber
    14g

MacroNutrients

  • Carbs
    33g
  • Protein
    24g
  • Fiber
    14g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    435mg
  • Iron
    6mg
  • Vitamin A
    1532mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    144mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    42mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    108mg
  • Manganese
    2mg
  • Phosphorus
    401mg
  • Selenium
    36mcg
  • Zinc
    4mg
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
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Recipe By Slurrp