Boxing Blog

    Recipe of the Week – Mediterranean Lentil Lasagne


    Mediterranean Lentil Lasagne 



    1/2 Butternut pumpkin 

    3 Sweet potatoes

    1 brown onion

    4 garlic cloves

    Tablespoon butter or margarine 

    Mixed Italian herbs 

    2 tins of lentils 

    Tinned tomatoes 400g 

    Bottle of pasata 

    1/4 cup kalamata olives

    Chilli flakes

    2 boxes of Lasagne pasta sheets

    Shredded cheese



    Roast cubed pumpkin and sweet potato with oil and salt until slightly crispy. 

    Prepare ingredients for the sauce. Dice brown onion and garlic. Cube zucchini and capsicum. Drain and wash lentils. Pit olives and wash spinach. 

    Pan fry onion until translucent and add garlic and herbs. 

    Sauté zucchini, butter equivalent and capsicum to the onion mix until soft. 

    Add lentils and stir through. 

    Combine tomatoes, 3/4th of the pasata and olives in the sauce and simmering for at least 20 minutes. 

    Stir through spinach. Add chilli to liking. 

    Layering the lasagna: thin layer of pasata, pasta, lentil sauce, pasta, roast vegetables, pasta, lentil sauce, pasta, roast vegetables, pasta, pasata, cheese. 

    Bake in the oven at 180 for 40-60 minutes depending on tray size.


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