Vegetarian Winter Greens, Lentils and Pumpkin Lasagna I decided to give dairy a bit of a rest this week and made sure that this dish still has the creaminess you get from a white sauce. So I made it using pumpkin and lentils since Lentils provide the necessary protein and pumpkin, besides its nutritious value, provides the creaminess and add sweetness to this dish. I made a tomato base sauce using vegetables and herbs from my garden to alternate layering between both sauces. The lasagna sheets were gluten free purchased from a health food shop. Ingredients: Tomato sauce: 1 tbsp oil of choice (coconut or olive) 1 bunch of green leafy vegetables (Silverbeets, spinach, kale) roughly chopped 1 punnett of cherry tomatoes 1 can of organic diced tomatoes 1 onion 3 cloves garlic Small handful of Rosemary and parsley (optional) Nutritional yeast or savory yeast (optional) Salt and pepper to taste Brown onions on medium heat, add all ingredients and cook until vegetables are tender. Set aside. Ingredients for Creamy lentils and pumpkin sauce: 1/2 pumpkin cut into chunks 1 cup of red lentils Salt and pepper Optional - sprinkles of some nutritional yeast Using thermomix, place pumpkin and lentils into bowl and add water up to the top level of where the pumpkins sit. Add the rest of ingredients, set at varoma, speed 1 for 20 minutes. Cook this concurrently to your red sauce. If using stove top, do exactly the same except bring to boil and let it simmer until pumpkins are soft in a saucepan. Purée the mixture in thermomix at speed 5 or use a blender for stove top. Set aside. Layering lasagna: Place enough of both sauces at the bottom of baking dish, place first layer of the sheet, and alternate between both sauces finishing with tomatoes sauce on top. At this point you can add cheese (if using) on the top and just cover it with foil and bake at 180 celcius for 40 minutes. Serve and enjoy!
Posted on: Thu, 07 Aug 2014 05:39:42 +0000
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