VEGAN LASAGNE

INGREDIENTS

1T coconut oil
1 onion, chopped
2 garlic cloves, crushed
1kg cubed pumpkin
2 400g cans brown lentils, rinsed & drained
680g bottle passata
1/2c vegetable stock
250g macro organic lasagna sheets
2 pottles Savour Cotta
2 handfuls spinach, chopped
1 handful Italian parsley, chopped
1c mozzarella cheese

DIRECTIONS

Preheat the oven to 180°c and line a large baking dish with baking paper. Heat oil in a large fry pan over a medium heat and cook onion until soft. Add garlic and cook for 1 minute before adding the pumpkin, lentils, stock and 3/4 of the passata. Bring to the boil then reduce heat. Cook covered until pumpkin is soft. Allow to cool. Layer the lasagna with a lasagna sheet layer, half the pumpkin mixture, lasagna sheets, cotta, spinach & parsley, lasagna sheets, pumpkin mixture, lasagna sheets, remaining passata & top with cheese. Bake for 50 mins.

Photo/recipe credit: Kirsten Bridge