Pumpkin & Lentil Lasagna

Name: Pumpkin & Lentil Lasagna
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 400 grams canned lentils, drained and rinsed; 400 grams canned chopped tomatoes; 177 milliliters grated cheddar cheese; 2 garlic cloves, crushed; 1 green pepper, seeded and diced; 6 larges instant lasagna sheets; 1 Tbsp chopped mint; 2 Tbsps olive oil; 1 large onion, finely chopped; 1 Tbsp chopped oregano; 2 Tbsps chopped parsley; 450 grams pumpkin, cooked & pureed; 150 grams ricotta cheese; 4 servings salt and pepper; 150 grams sour cream; 1 teaspoon thyme; 237 milliliters vegetable stock; 1 medium zucchini, diced

The recipe Pumpkin & Lentil Lasagna could satisfy your Mediterranean craving in about 1 hour and 5 minutes. This vegetarian recipe serves 4. One portion of this dish contains approximately 29g of protein, 28g of fat, and a total of 654 calories. It works well as a main course. Head to the store and pick up mint, zucchini, olive oil, and a few other things to make it today. To use up the mint you could follow this main course with the Mint Brownies as a dessert. com.