Wine and olives give this vegetarian lasagne a gourmet twist.
Ingredients
- olive oil cooking spray
- 1 large brown onion, finely chopped
- 2 garlic cloves, crushed
- 1/4 cup white wine
- 400g pumpkin, cooked, pureed
- 415g can lentils, drained
- 2 x 425g cans chopped tomatoes
- 2 tablespoons olives, finely chopped
- 1 cup Massel vegetable liquid stock
- 1/2 cup flat-leaf parsley, chopped
- 3 sheets fresh lasagne (100g total)
- 60g reduced-fat feta cheese, crumbled
- rocket leaves, to serve
Method
- Step 1Preheat oven to 180°C. Heat a saucepan over medium heat. Spray with oil. Add onion. Cook for 5 minutes or until coloured.
- Step 2Add garlic, wine, pumpkin, lentils, tomatoes, olives and stock. Bring to the boil. Reduce heat to medium. Simmer for 25 minutes. Remove from heat. Stir in parsley. Season with salt and pepper.
- Step 3Spoon quarter of lentil mixture into a 5cm deep, 20cm x 20cm ovenproof dish. Top with a lasagne sheet. Repeat twice with lentil mixture and lasagne. Spread remaining lentil mixture over lasagne.
- Step 4Sprinkle top with feta. Bake for 25 to 30 minutes or until cooked through. Stand for 5 minutes before slicing. Serve topped with rocket.
- Vegetarian
Nutrition
1160 kj
Energy
4.5g
Fat Total
1.9g
Saturated Fat
7.5g
Fibre
14.7g
Protein
27mg
Cholesterol
820mg
Sodium
38g
Carbs (total)
All nutrition values are per serve
- Author: Kim Meredith
- Image credit: Louise Lister
- Publication: Super Food Ideas
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