Vegetarian pumpkin lasagne

23 May

vegetarian pumpkin lasagne.png

IMG_0746Not tooting my own horn or anything but my vegetarian lasagne rocks. I know this because Misses 8 and 10 demolish bowls and bowls of it every time I cook it.

What makes this lasagne so tasty and hearty is the pumpkin, which is mashed and stirred into the pasta sauce base. This means it is almost invisible to children who believe their parents are trying to kill them by serving them vegetables they don’t approve of. Especially Miss 10, who describes pumpkin as her enemy.

Fresh pasta sheets minimise the fuss of this recipe. I keep unused pasta sheets in a Ziplock bag in the freezer and I always have the rest of these ingredients at hand, making this a great go-to dish.

This is a great week night dinner, especially if you are doing Meatless Monday or trying to ease back on the amount of meat you consume.

Add as much cheese as you dare. Ditto with the olives. We go through kalamata olives in this house like there’s no tomorrow! Ensure you buy pipped or sliced varieties so you’re not biting down on an olive pip – that is seriously unfun.

This meal is great as left-overs the next day, too.


1/2 butternut pumpkin, diced (skin off)

Finely diced onion

2 garlic cloves, finely sliced

Pack fresh lasagne pasta sheets

Two, 410 gram tins of chopped tomatoes

Big handful pitted black olives

Tin of brown lentils, drained & rinsed

400 grams grated mozzarella cheese

Italian herbs

Decent splash red or white wine

Let’s get to it:
Preheat oven to 170C and grease a casserole ceramic or Pyrex dish.
Bring a large pot of water to the boil, add pumpkin and cool until soft and tender.

Drain, then mash. Set aside.

In a clean, deep pan gently fry onion & garlic until golden. Reduce heat and stir in mashed pumpkin, both tins of tomatoes, herbs, lentils, and wine. Simmer for 15 minutes, stirring often.
Place 1/3 of pasta sauce onto the bottom of the dish, then top with pasta and 1/3 of the cheese.

Repeat layers until sauce is finished, ensuring the top layer is sauce and cheese.
Bake for 25 mins or until cheese is melted and golden.




20 Responses to “Vegetarian pumpkin lasagne”

  1. Angie@Angie's Recipes May 23, 2016 at 10:03 am #

    Pass the spoon over, pleeeeeeeeeeeeeeeease! This looks so delicious and comforting!

    • The Hungry Mum May 23, 2016 at 9:30 pm #

      thanks Angie! It is super delish and I always eat waaaay too much of it 😉

  2. Zswagger May 23, 2016 at 8:58 pm #

    Now I am dying to make this and try it!!!!!!!!!!!!!!!!!!!!

    • The Hungry Mum May 23, 2016 at 10:35 pm #

      You will love it! I could eat it every day 🙂

      • Zswagger May 24, 2016 at 2:54 pm #

        Yeah it looks good!

  3. Lorraine @ Not Quite Nigella May 24, 2016 at 1:57 am #

    The pumpkin would add a lovely sweetness to it which I think kids would love too! 😀 What a winner!

    • The Hungry Mum May 24, 2016 at 8:59 am #

      Cheers Lorraine. Yes, you’re right about the sweetness of the pumpkin. I could eat it every day.

  4. Emily May 24, 2016 at 3:37 am #

    I love a non-intimidating ingredient list and this one got a big tick in my book! With lots a cheese, this pumpkin lasagne would be a hit with my partner!

    • The Hungry Mum May 24, 2016 at 8:58 am #

      Hey, thanks Emily! My blog should be called, The Hungry Woman Cooks Non-Intimidating Meals 🙂 I keep things simple.

  5. Sarah 'n Spice May 24, 2016 at 4:40 pm #

    I love this idea! It sounds so wonderful and easy 🙂 Perfect for Meatless Mondays!

    • The Hungry Mum May 24, 2016 at 10:51 pm #

      It is so very easy to make and so easy to eat 🙂

  6. deliciouslynell May 25, 2016 at 8:41 am #

    This sounds like a fantastic meal, and a delicious way to get extra veg!

    • The Hungry Mum May 25, 2016 at 8:45 am #

      ohmygosh, I am like a crazy person whenever I pull tis lasagne out of the oven – I eat so much that I end up with a tummy ache!

  7. lulu May 25, 2016 at 11:40 am #

    I am making lasagna tomorrow evening and including a vegetable creation. You may have just provided the inspiration I needed.

    • The Hungry Mum May 26, 2016 at 5:15 am #

      Thanks Lulu, I hope you make it and love it as much as we do 🙂

  8. chocolatesuze May 25, 2016 at 11:41 am #

    I fricken LOVE pumpkin so this lasagne sounds right up my alley!

    • The Hungry Mum May 30, 2016 at 10:16 am #

      same same. I could eat a whole roasted pumpkin #yum

  9. sporkchopdotcom May 26, 2016 at 6:43 pm #

    Oh man, gotta save this, looks freaking amazing!!!

    • The Hungry Mum May 27, 2016 at 3:23 am #

      Ta! Every time I eat it I reckon I increase my pants size by a few centimetres #greedyGuts

  10. Miss Dinie June 25, 2016 at 3:46 am #

    Very good idea.. Using squash as a hidden ingredient in the sauce.

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