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
2 boxes of Lasagne pasta sheets
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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