Vegetarian pumpkin olive lasagne

5 Mar

Not tooting my own horn or anything but my vegetarian lasagne rocks. I know this because Misses 4 & 6 demolish bowls of the stuff everytime I cook it. It is fast. It is healthy. It rocks. It is full of pumpkin which blends in with the pasta sauce nicely so no-one need ever know it is even there. Especially Miss 6, who describes pumpkin as her enemy.
Gather:
1/2 pumpkin, diced (skin off)
Pack fresh lasagna sheets
Jar of your fav pasta sauce
Big handful pitted olives
Tin of brown lentils, drained & rinsed
Fetta or grated cheese (or both if you are a cheese freak like my good self)
1/2 tin tomatoes
Minced garlic
Finely diced onion
Splash white wine
Let’s do it
Preheat oven to 170C
Boil pumpkin until soft then mash
In a clean large saucepan gently fry onion & garlic until golden. Reduce heat and stir in mashed pumpkin, pasta sauce, 1/2 tin of tomatoes, lentils, and wine. Stir until warmed through.
In a large ceramic dish place 1/3 of pasta sauce then top with fresh pasta sheets. Add as much cheese as your arteries / tastebuds can handle. Repeat layers until sauce is finished, enduring the top layer is sauce and cheese.
Bake 25-ish mins or until cheese is melted. Eat. Yum.

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