Savory Lentil and Pumpkin Lasagna with Olive Medley
Indulge in this hearty and flavorful meat-free lasagna, perfect for satisfying the whole family. Graced with a medley of green olives and creamy pumpkin, this dish provides a delightful twist on the classic lasagna. The subtle aroma of dry sherry melds seamlessly with a tomato-rich sauce and robust lentils, delivering a comforting and nourishing meal. Inspired by a beloved Australian recipe, this dish is sure to become a family favorite.
4
Servings
450
Calories
12
Ingredients
Ingredients
olive oil
1 tablespoon
brown onion
1 large (peeled and finely chopped)
garlic cloves
2 (crushed)
white wine
1/4 cup
pumpkin
400 g (peeled and chopped into even-sized pieces)
brown lentils
1 (415 g) can (drained)
chopped Italian tomatoes
1 (850 g) can
green olives
2 tablespoons (finely chopped)
vegetable stock
1 cup
parsley
1/2 cup (chopped)
fresh lasagna sheets
225 g
reduced-fat feta cheese
60 g (crumbled)
Instructions
1
Begin by bringing a pot of salted water to a boil. Add the pumpkin, cooking until just tender, approximately 8-10 minutes. Drain, and mash coarsely.
2
While the pumpkin is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion, sautéing until translucent, about 5-7 minutes.
3
Stir in the crushed garlic, cooking until fragrant, about 30 seconds. Pour in the dry sherry to deglaze the pan, allowing it to reduce slightly.
4
Introduce the mashed pumpkin, drained lentils, canned tomatoes, chopped green olives, and vegetable stock to the skillet. Stir well, bringing the mixture to a gentle boil. Reduce the heat to medium and let it simmer for 25 minutes, allowing flavors to meld.
5
Preheat your oven to 180°C (350°F) while the sauce is simmering.
6
Once the sauce has thickened, stir in the freshly chopped parsley, seasoning with salt and pepper to taste.
7
In a 20cm x 20cm ovenproof dish, spread a layer, about one-fourth, of the lentil mixture at the bottom. Place lasagna sheets over the sauce, cutting as necessary to fit. Repeat this layering process twice more, ensuring the remaining lentil sauce tops the final layer.
8
Sprinkle the crumbled reduced-fat feta cheese evenly over the top layer.
9
Bake in the preheated oven for 25-30 minutes, or until the lasagna is fully cooked and the cheese has melted to a golden brown.
10
Remove from the oven and let stand for 5 minutes before slicing and serving warm.
Nutrition Information
13.75 g
Fat
62.5 g
Carbs
16.25 g
Protein
10 g
Fiber
1125 mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The dish is a Savory Lentil and Pumpkin Lasagna with Olive Medley, which is a hearty, meat-free alternative to traditional lasagna.
Is this lasagna recipe vegetarian?
Yes, the recipe is completely vegetarian and meat-free, utilizing lentils and pumpkin as the primary hearty components.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
What is the calorie count per serving?
Each serving contains approximately 450 calories.
How long should I boil the pumpkin?
The pumpkin should be boiled in salted water for approximately 8-10 minutes until it is just tender.
What size baking dish is required for this lasagna?
An ovenproof dish measuring 20cm x 20cm is recommended.
What temperature should the oven be set to?
The oven should be preheated to 180°C or 350°F.
What type of lentils are used in this recipe?
The recipe calls for one 415g can of brown lentils, which should be drained before use.
Can I substitute the white wine mentioned in the ingredients?
The instructions suggest using dry sherry to deglaze the pan, but white wine works just as well for the flavor profile.
What kind of cheese is used for the topping?
The recipe uses 60g of crumbled reduced-fat feta cheese for the top layer.
How long does the sauce need to simmer?
The sauce mixture should simmer for about 25 minutes to allow the flavors to meld and the sauce to thicken.
What are the main nutritional values per serving?
Each serving provides 16.25g of protein, 13.75g of fat, 62.5g of carbohydrates, and 10g of fiber.
How many layers of lasagna sheets should I make?
The recipe involves three layers of lasagna sheets, alternating with the lentil and pumpkin mixture.
What type of olives are included in the medley?
The recipe uses 2 tablespoons of finely chopped green olives.
How long does the lasagna need to bake?
The lasagna should bake for 25-30 minutes until the cheese is melted and golden brown.
Should I let the lasagna rest after taking it out of the oven?
Yes, it is recommended to let the lasagna stand for 5 minutes before slicing and serving.
What type of tomatoes are best for this recipe?
One 850g can of chopped Italian tomatoes is used to provide a rich base for the sauce.
How much sodium is in one serving?
One serving of this lasagna contains 1125 mg of sodium.
What preparation is needed for the onion?
One large brown onion should be peeled and finely chopped, then sautéed for 5-7 minutes.
Is there a specific way to prepare the pumpkin after boiling?
Once boiled and drained, the pumpkin should be coarsely mashed before being added to the skillet.
What herb is used to season the sauce?
Freshly chopped parsley (1/2 cup) is stirred into the sauce after it has thickened.
Can I use dry lasagna sheets instead of fresh?
The recipe specifies 225g of fresh lasagna sheets, which cook faster and have a different texture than dried sheets.
How many cloves of garlic are needed?
The recipe calls for 2 crushed garlic cloves.
What is used to deglaze the skillet?
Dry sherry or white wine is used to deglaze the pan after sautéing the onions and garlic.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe and a great option for a family dinner.
How much vegetable stock is required?
You will need 1 cup of vegetable stock for the sauce.
What is the fiber content of this meal?
This dish is high in fiber, offering 10g per serving.
Can this dish be served to children?
Yes, it is described as a family favorite that is perfect for satisfying the whole family.
How do I prevent the lasagna sheets from sticking?
By spreading a layer of the lentil mixture at the bottom of the dish first, you ensure the bottom sheet does not stick.
What is the total number of ingredients used?
The recipe uses a total of 12 ingredients.