Spinach and pumpkin lasagne

Spinach and pumpkin lasagne

If you are looking for a healthy vegetarian recipe then this pumpkin lasagne is a perfect and healthy recipe to try.

This healthy pumpkin lasagne is packed full of protein, vitamins and minerals with added ingredients like lentils, pumpkin and spinach to keep you super healthy. 

And if you want more healthy vegetarian recipes then come and check out the Zing Wellbeing meal plans - we have so many to choose from including vegetarian meal plans.

Spinach and pumpkin lasagne

Serves: 8

Preparation time: 25 minutes

Cooking time: 45 minutes

Ingredients:

For the lentil filling:

  • 1 cup dried red or green lentils, rinsed
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium celery stalk, diced
  • 1 can (396g/14oz) diced tomatoes
  • 2 cups low-sodium vegetable broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper, to taste

For the pumpkin layer:

  • 3 cups pumpkin puree (or mashed cooked pumpkin)
  • ¼ tsp ground nutmeg
  • Salt and pepper, to taste
  • For the spinach layer:
  • 6 cups fresh spinach leaves 
  • 1 tbsp olive oil
  • ½ cup ricotta or cottage cheese
  • ¼ cup grated Parmesan cheese
  • Salt and pepper, to taste

For the lasagne:

  • 9-12 whole wheat or gluten-free lasagne sheets
  • 1 cup shredded mozzarella cheese (optional, or use a lower-fat version)
  • Fresh basil, for garnish

Instructions:

  1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, and sauté for 5-7 minutes until softened.
  2. Add the rinsed lentils, diced tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the lentils are tender and the mixture has thickened. Stir occasionally and adjust seasoning if needed. Set aside.
  3. In a medium bowl, mix the pumpkin puree with ground nutmeg, salt, and pepper. Set aside.
  4. In a large skillet, heat the olive oil over medium heat. Add the fresh spinach and sauté until wilted (or, if using frozen spinach, just heat through). Remove from heat and stir in the ricotta or cottage cheese and Parmesan cheese. Season with salt and pepper to taste. Set aside.
  5. Preheat your oven to 190°C (375°F).
  6. In a large baking dish (22x33cm/ 9x13-inch), spread a thin layer of the lentil filling on the bottom. Place a layer of lasagne sheets on top.
  7. Spread half of the pumpkin mixture over the lasagne sheets, followed by half of the spinach mixture.
  8. Add another layer of lasagne sheets, followed by the remaining lentil filling.
  9. Repeat with another layer of lasagne sheets, then the remaining pumpkin mixture, and the remaining spinach mixture.
  10. If desired, sprinkle the top with shredded mozzarella cheese.
  11. Cover the lasagne with foil and bake in the preheated oven for 30 minutes.
  12. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and golden (if using) and the lasagne is heated through.
  13. Let the lasagne rest for 10 minutes before slicing. Garnish with fresh basil and serve hot. 

Nutritional information per serving: 

Calories: 280

Protein: 14.2g

Fat: 7.8g

Carbohydrates: 44g

Fibre: 11g

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