3 Servings


Another tasty Italian classic as a veggie fall version – be sure to try it!
per serving:
750 Kcal (14.5 g Fat | 109 g Carbs | 34 g Protein)
Category Main Dish
Portions 3
Calories 750 kcal

You need

  • 50 g Lasagna Sheets
  • 1/2 Cup Red Lentils
  • 1 Butternut Squash
  • 150 g Ricotta
  • 100 g Mozzarella
  • 750 ml Crushed Tomatoes
  • 1 Onion
  • 3 Garlic Cloves
  • Spices: Salt Pepper, Oregano

Here’s how to do it

  • Preheat the oven to 180°C.
  • Cook the lentils in a pot in double the amount of water.
  • Cut the butternut squash into strips and place on a baking tray. Cover with some oil and bake in the oven until soft. The skin can then easily be removed and the rest of the pumpkin can be mashed in a bowl.
  • In a smaller pot, fry the onion with some oil, add the pumpkin and the lentils and briefly sauté. Then add the crushed tomatoes and season to taste. Don’t forget the garlic!
  • Mix the ricotta with some water to obtain a viscous consistency. Season as well.
  • Finally, layer the lasagna sheets and the pumpkin-lentil mixture in a casserole dish. Cover with ricotta and place the mozzarella on top.
  • Bake in the oven for about 30 minutes until the cheese has turned golden brown.

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