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Vegetable Lasagne

A comforting and lighter vegetarian lasagne featuring pumpkin, lentils, and spinach, layered between ricotta and two types of cheese.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Lasagne Components
  • 10–12 oz Lasagne sheets (oven-ready or pre-cooked) If using regular dried sheets, pre-cook briefly or use more sauce to hydrate.
  • 10–12 oz fresh spinach or 10 oz frozen, thawed and squeezed dry
  • 1 ½–2 cups ricotta cheese
  • 1–1 ½ cups cooked lentils (green or brown) canned rinsed and drained works
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1–2 cups shredded mozzarella cheese
  • ¼–½ cup grated parmesan cheese
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2–3 cloves garlic, minced
  • 1–2 tsp Italian herbs (oregano + basil blend)
  • Salt and freshly ground black pepper to taste

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a large pan over medium heat. Add the diced onion and cook until soft, about 5–7 minutes.
  3. Add the minced garlic and cook 30 seconds until fragrant.
  4. Add the spinach in batches. Cook, stirring, until just wilted and most moisture has evaporated. Season lightly with salt and pepper. Remove from heat.
  5. In a medium bowl, combine ricotta, cooked lentils, and pumpkin puree. Stir in Italian herbs, salt, and pepper. Taste and adjust seasoning.
Assembly and Cooking
  1. Lightly oil a baking dish. Spread a thin layer of the ricotta-lentil mixture on the bottom to prevent sticking.
  2. Arrange the first layer of lasagne sheets. Spread half the spinach mixture over the sheets, then dollop and spread a third of the ricotta-lentil mix. Repeat layers (sheets → spinach → ricotta mix) to use up your filling.
  3. Finish with a final layer of lasagne sheets. Top with shredded mozzarella and grated parmesan.
  4. Bake in the preheated oven for 30–40 minutes, until the top is golden and the center is bubbling. If the top browns too fast, tent loosely with foil for the last 10–15 minutes.
  5. Let the lasagne rest for 10–15 minutes before cutting for cleaner slices.

Notes

Serve with a crisp green salad dressed in lemon vinaigrette, garlic bread, or bruschetta. Pairs well with a medium-bodied red wine like Merlot or Sangiovese.