Skip to main contentSkip to footer
Join now
Join now
Get 6,000+ healthy recipes & our WW app. Join now!
Photo of Red lentil and pumpkin lasagne by WW

Red lentil and pumpkin lasagne

6 - 9
PersonalPoints™ per serving
Total Time
1 hr 45 min
Prep
15 min
Cook
1 hr 30 min
Serves
6
Difficulty
Moderate

Ingredients

Pumpkin

400 g, Kent variety, peeled, chopped

Skim milk

1¼ cup(s), (310ml)

Cornflour

1 tbs

Ground nutmeg

¼ tsp

Olive oil

2 tsp

Brown onion

1 medium, finely chopped

Red capsicum

½ medium, finely chopped

Garlic

2 clove(s), crushed

Dry lentils

1½ cup(s), (300g), red variety, rinsed, drained

Canned tomatoes in tomato juice, basil and garlic

2 can(s), (2 x 400g)

Vegetable stock

2 cup(s), (500ml)

Fresh lasagne sheets

3 individual, (approximately 16cm x 28cm sheets)

Grated parmesan cheese

½ cup(s), (40g)

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Place pumpkin on a baking tray lined with baking paper. Lightly spray with oil and bake for 15–20 minutes or until tender.
  2. Meanwhile, mix ¼ cup (60ml) milk and cornflour in a jug until smooth. Heat remaining milk and nutmeg in a saucepan over medium heat. Add cornflour mixture. Cook, stirring, for 2 minutes, or until mixture boils and thickens. Remove from heat. Cover surface of sauce with plastic wrap. Set aside.
  3. Heat oil in a non-stick frying pan over high heat. Add onion and capsicum and cook, stirring, for 5 minutes, or until softened. Add garlic and lentils and cook, stirring, for 30 seconds. Add tomatoes and stock and bring to the boil. Reduce heat and simmer, covered, stirring occasionally, for 20 minutes, or until lentils are tender. Add baked pumpkin to lentil mixture and mix well.
  4. Reduce oven to 180°C. Spray a 16cm x 26cm ovenproof dish with oil. Place 1 lasagne sheet over base of prepared dish. Trim to fit. Top with half the lentil mixture and another lasagne sheet, then remaining lentil mixture and lasagne sheet. Spread with white sauce and sprinkle with cheese. Bake for 40–45 minutes, or until golden.

Notes

TIP: To remove skin from garlic, place the clove on a board and cover with the flat side of a large knife blade. Press down until the clove splits, then pull off the skin. VARIATION: Add ½ tsp dried chilli flakes with garlic in Step 3 or swap capsicum for 1 small carrot (finely chopped) in Step 3.

You might like

You might like