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Lentil, pumpkin and pesto ricotta lasagne
Mains

Lentil, pumpkin and pesto ricotta lasagne

High protein lentil, pumpkin and pesto ricotta lasange. This comforting vegetarian lasange has a gluten free option and freezes well.
Serves: 6
Time to make: 2 hrs 10 mins
( Hands-on time: 40 mins )

Variations

Make it gluten free: Check tomato paste and pesto are gluten free.

Make it low FODMAP: Swap the pumpkin for buttercup pumpkin, use 1 cup diced green leek leaves instead of red onion, reduce celery to 2 stalks, omit the garlic, make your own low FODMAP pesto.

HFG tip

To freeze

At end of step 5, set aside to cool completely. Cover, then freeze. Take lasagne from freezer the night before you wish to serve and allow to thaw in fridge. Bake as per step 6. Alternatively, you can freeze the meal after baking. Place lasagne in individual containers and set aside to cool completely. Cover and freeze for up to
1 month. Reheat in microwave to serve

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

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Photographer: Mark O'Meara

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