Vegetable lasagna with pumpkin recipe

Vegetable Lasagna with Pumpkin recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and healthy twist on traditional lasagna? Look no further than this Vegetable Lasagna with Pumpkin recipe. Packed with nutritious veggies and the rich flavor of pumpkin, this dish is sure to be a hit with both vegetarians and meat-lovers alike. The layers of lasagna noodles, creamy pumpkin sauce, and a medley of roasted vegetables create a satisfying and wholesome meal. Whether you're looking for a comforting dinner or a crowd-pleasing dish for a gathering, this vegetable lasagna is a must-try.

Keywords: vegetable lasagna, pumpkin recipe, healthy twist, nutritious, roasted vegetables.

Vegetable lasagna with pumpkin recipe details

Vegetable lasagna with pumpkin recipe, recipe Rating: 4.7
Number of votes:116 

Ingredients

200 g	lentils
1 stalk(s)	leek, sliced
1	carrots, sliced
5	spring onions, sliced
100 g	celery, sliced
3 clove(s)	garlic, minced
1 tbsp	tomato puree
1 tsp	mustard
600 ml	vegetable stock
	salt and pepper
	marjoram
	oil
	balsamic vinegar
1	potato, grated
500 g	pumpkin pulp, grated
2 tbsp	honey
3 tbsp	white balsamic vinegar
300 ml	single cream
½ bunch(es)	parsley, chopped
300 g	lasagna sheets
150 g	grated cheese (Cheddar or Gouda)
some	butter

Instructions

In a saucepan, heat some oil. Add the lentils, leek, carrots, 3 spring onions, 1 garlic clove and the celery. Fry for 5 minutes. Stir in the tomato purée. Pour in the stock and bring to a boil. Stir in the mustard and simmer for 25-30 minutes. Stir in the grated potato. Bring to a boil again and season to taste with balsamic vinegar, salt, pepper and marjoram. Take from heat and set aside.

Preheat the oven to 200°C.

In a pan, heat some oil and sauté 2 spring onions and 2 garlic cloves until lucent. Add ¾ of the grated pumpkin pulp and stir-fry for 2 minutes. Add in the honey and continue to cook. Pour in the white balsamic vinegar. Stir in the remaining pumpkin and the single cream and cook over low heat until creamy and smooth. Add the parsley and season to taste with salt and pepper.

In a buttered casserole dish layer as follows: some pumpkin mixture, grated cheese, sheets of lasagna, lentil mixture, sheets of lasagna, pumpkin mixture, sheets of lasagna, lentil mixture, sheets of lasagna, pumpkin mixture and finish with the remaining cheese.

Bake for 35-40 minutes.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 1 hr 30 min
Grade of difficulty:
medium
Calories per portion:
n/a