So recently I mentioned to you guys that I have been food prepping to make my life a little less stressful and this vegeterian lasagne is a recipe I use most weeks!
It’s really easy to put together, tastes delicious and it’s a vegetarian dish that even the meat lovers will enjoy (plus my kids do too!). I make up a big batch of it and it usually lasts two nights although now those boys of mine are growing I am going to have to make more because nothing lasts in this house anymore!
I found the original recipe on Taste.com.au but adapted it to my liking with a white sauce instead of ricotta as I found the ricotta a little dry but you could also use that.
Enjoy!
Vegetarian Lasagne
Ingredients
1 brown onion, finely chopped
2 garlic cloves, crushed
about 700g of Kent or butternut pumpkin (a decent sized chunk) chopped in to 1.5cm cubes
2 x 400g cans brown lentils, rinsed and drained
1/2 cup vegetable stock
690g bottle Coles Brand Italian Tomato Passata
375g packet fresh lasagne
2 tbs butter
2 tbs plain flour
1 cup milk
salt & pepper to season
- Preheat your oven to 190C (170C fan-forced).
- Start by heating a little olive oil in a large saucepan over medium heat. Cook the onion for five minutes until soft and add garlic, cooking for another minute.
- Add pumpkin, lentils and stock. Reserve 1 cup of the passata and stir the remaining passata into the pumpkin mixture. Cover and bring to the boil. Reduce heat slightly and cook, covered, for 20 mins or until the pumpkin is tender and the mixture has thickened. Transfer to a large bowl to cool slightly.
- Meanwhile, prepare white sauce by melting butter in a medium saucepan. Add flour and stir quickly to combine. Gradually add milk (very slowly) continuously stirring until sauce starts to thicken. Season with salt and pepper and remove from heat.
- Line the base of the rectangle baking/roasting dish with a layer of lasagne sheets. Spread over half the pumpkin mixture, then top with half of the white sauce spreading it across evenly. Top with half of the spinach and repeat process, ending with a layer of lasagne sheets. Spread over the reserved passata to cover completely. Sprinkle with cheddar.
- Bake for 45 mins or until golden and cooked through. Serve with rocket.
For meal prep: Wrap in cling wrap and store in the fridge for the week ahead, otherwise wrap thoroughly and put it in the freezer for up to a month. Defrost in the fridge for 24 hours and pull it out at least 30 minutes before cooking so it cooks properly 🙂
Leave a Reply