Lentil Olive And Pumpkin Lasagne

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Delicious meat-free family meal. I have substituted dry sherry for white wine, green olives for kalamata, and beef or chicken stock for vegetable stock. Adapted from a recipe in the australian magazine super food ideas"."

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Steps

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Parboil pumpkin until just tender , drain and mash coarsely.

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Meanwhile , saute onion in olive oil over medium heat.

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To the onion add the garlic , wine , pumpkin , lentils , tomatoes , olives and stock.

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Bring to the boil , reduce heat to medium , and simmer for 25 minutes.

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Add chopped parsley and season with salt and pepper.

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While this mixture is simmering , heat oven to 180c.

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Spoon a quarter of the lentil mixture into a 20cm x 20cm ovenproof dish.

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Top with lasagne , cutting to fit if necessary.

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Repeat twice , and spoon remaining lentil sauce over lasagne.

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Sprinkle top with feta cheese , then bake in oven for 25 to 30 minutes , or until cooked and heated through.

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Stand for 5 minutes before serving.

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Ingredients

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olive oil, brown onion, garlic cloves, white wine, pumpkin, brown lentils, italian tomatoes, kalamata olives, vegetable stock, parsley, lasagna sheets, reduced-fat feta cheese