We are well into Winter here in Australia, and my family has been favouring hearty meals to keep us full and warm. For our ‘recipe of the quarter’ we share a Pumpkin, Lentil and Spinach recipe that is sure to keep you nourished.
Gluten-free lasange sheets (375g packet)
500g Tofutti (or other vegan ricotta cheese substitute)
690g Tomato Passata
1 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
900g pumpkin, peeled, cut into small cubes
2 x 400g Cans Brown Lentils, rinsed well and drained
120g Baby Spinach, washed well and shredded
1/2 cup vegetable stock
Good pinch nutmeg
Salt and pepper, to season
Time: 2hrs and 20 minutes
(Note: This recipe makes enough for our family for two nights, plus a little for Mummy Green’s lunch too!)
Preheat your oven to 190C and grab out your baking dish, a large bowl and a small bowl to be set aside.
In a large fry pan, heat the oil over a medium heat and cook onion until golden brown.
Add garlic to fry pan and lightly fry, before adding lentils, pumpkin and stock.
Stir in the majority of a jar of passata (setting aside about a cup worth for use later).
Cover frypan and bring to a boil. Once boiling lower the heat and leave to simmer for 20 minutes, until the mixture is thick.
Once cooked, pour mixture into a large bowl and set aside to cool. Once the mixture has cooled down transfer the bowl to the fridge.
Mash the Tofutti (or your chosen vegan ricotta cheese substitute) in a small bowl, add nutmeg and season to your liking.
Grease your baking tray and add your bottom layer of lasange sheets.
Add pumpkin mixture and top with ricotta and more layers of lasange. Repeat until baking tray is full, ensuring your last layer is lasange sheets.
Bake for 45 minutes, or until cooked through.
Serve and enjoy!