Red lentil and pumpkin lasagne
400 g, Kent variety, peeled, chopped
1¼ cup(s), (310ml)
1 medium, finely chopped
½ medium, finely chopped
2 clove(s), crushed
1½ cup(s), (300g), red variety, rinsed, drained
canned tomatoes in tomato juice, basil and garlic
2 can(s), (2 x 400g)
2 cup(s), (500ml)
fresh lasagne sheets
3 individual, (approximately 16cm x 28cm sheets)
grated parmesan cheese
½ cup(s), (40g)
2 x 3 second spray(s)
- 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.
- 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.
- 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.
- 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.