Instructions
1 Preheat the oven to 180°C. Line two baking trays with baking paper. Onto prepared trays, place pumpkin and lightly spray with oil. Bake for 25–30 minutes, swapping trays halfway through the cooking time.
2 In a large saucepan, heat one tablespoon of olive oil over medium. Cook onion, carrot and celery, stirring, for 6–7 minutes. Add garlic and cook, stirring, for 1 minute, or until fragrant. Add tomato paste and cook, stirring, for 1 minute. Add lentils, tomatoes, vinegar and 2½ cups water, and bring to the boil. Reduce heat to low. Simmer, partly covered, stirring occasionally, for 30 minutes, or until lentils are tender.
3 In a large bowl, combine ricotta and egg until smooth. Season with cracked black pepper.
4 Lightly spray a 2-litre (8-cup capacity) baking dish with olive oil. Spread ¹/³ of the pumpkin over the base of dish. Top with ½ of the lentil mixture and ½ of the spinach. Repeat with another layer of pumpkin, remaining lentils and spinach. Finish with the remaining pumpkin. Spoon over egg and ricotta mixture, roughly spreading to edges. Spray lasagne with oil.
5 Bake in oven for 45 minutes. Set aside for about 10 minutes. Before cutting into slices to serve, drizzle over pesto.
Expert advice & dietitian-approved recipes
Absolutely delicious, thanks for sharing