Pumpkin, spinach, and lentil lasagne is a delicious, hearty, and nutritious vegetarian dish that layers roasted pumpkin, spinach, lentils, and creamy cheese sauce between sheets of lasagna. It’s a flavorful and healthy twist on the classic lasagna, perfect for a cozy dinner. Here’s a detailed recipe to make this dish:

Ingredients

For the Pumpkin Layer:

• 1 small pumpkin or butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Lentil Layer:

• 1 cup dried lentils (green or brown), rinsed and drained
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

For the Spinach Layer:

• 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• Salt and pepper to taste

For the Cheese Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste

For Assembling:

• 9-12 lasagna sheets (no-boil or cooked according to package instructions)
• 1 cup shredded mozzarella cheese (for topping)

Instructions

1. Prepare the Pumpkin:
   • Preheat your oven to 400°F (200°C).
   • Toss the cubed pumpkin with olive oil, salt, and pepper.
   • Spread the pumpkin on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized. Set aside.
2. Cook the Lentils:
   • In a large pot, sauté the chopped onion in a bit of olive oil until softened.
   • Add the minced garlic and cook for another minute.
   • Add the lentils, diced tomatoes, vegetable broth, dried oregano, dried basil, salt, and pepper.
   • Bring to a boil, then reduce heat and simmer for about 20-25 minutes, until lentils are tender and the mixture has thickened. Add more broth if needed. Set aside.
3. Prepare the Spinach Mixture:
   • In a bowl, mix the chopped spinach, ricotta cheese, grated Parmesan cheese, egg, salt, and pepper until well combined. Set aside.
4. Make the Cheese Sauce:
   • In a saucepan, melt the butter over medium heat.
   • Whisk in the flour and cook for 1-2 minutes to form a roux.
   • Gradually whisk in the milk and cook until the sauce thickens.
   • Remove from heat and stir in the shredded mozzarella cheese until melted. Season with salt and pepper.
5. Assemble the Lasagne:
   • Preheat your oven to 375°F (190°C).
   • Spread a thin layer of the cheese sauce on the bottom of a baking dish.
   • Place a layer of lasagna sheets on top of the sauce.
   • Add a layer of the lentil mixture, followed by a layer of roasted pumpkin, and then a layer of the spinach mixture.
   • Repeat the layers, ending with a final layer of lasagna sheets.
   • Pour the remaining cheese sauce over the top layer of lasagna sheets.
   • Sprinkle the shredded mozzarella cheese on top.
6. Bake the Lasagne:
   • Cover the baking dish with foil and bake for 25 minutes.
   • Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
   • Let the lasagne rest for 10 minutes before slicing and serving.

Tips:

• Vegetables: Feel free to add other vegetables like zucchini or bell peppers for more variety.
• Cheese: You can use different types of cheese like feta or gouda for a unique flavor.
• Storage: Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Enjoy this delicious and wholesome pumpkin, spinach, and lentil lasagne as a comforting meal for any occasion!