With everything that occurs over a normal day - long hours, sports activities and after school tasks - it is understandable that cooking is the previous thing you would like to perform or even need to take into consideration whenever you get home. That is where you want to come into drama with. The following, you'll locate quick and easy recipes that cover all your favorite dishes like chicken dinner recipes, ground beef recipes, and also vegetarian meal tips which may keep meals enjoyable, nonetheless simple. And as you have to satisfy the whole household members, we have also contained family-friendly Vegan pumpkin and lentil 'lasagne' recipe thoughts that may satisfy even the pickiest modest kinds.

Serving size is also a important factor in your daily diet plan. You ought to compare the amount of that food you typically eat to the serving size listed on the label. Eating big portions or parts can result in fat gain.

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How to make Vegan pumpkin and lentil 'lasagne' recipe

Yield = 6
Prep time: 0:25
Cook time: 1:05
Total time: 1:30

Ingredients

  • 750g peeled and deseeded pumpkin, thinly sliced
  • 1 large (about 700g) eggplant, sliced
  • 2 teaspoons extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 3 celery sticks, finely chopped
  • 3 garlic cloves, crushed
  • 3 teaspoons dried oregano leaves
  • 115g (1/2 cup) dried red lentils, rinsed, drained
  • 2 x 400g cans diced tomatoes

‘cheese’ sauce

  • 227g tub vegan cream cheese
  • 60ml (1/4 cup) almond milk
  • 2 tbs chopped fresh herbs (such as chives, basil or marjoram), plus extra leaves, to serve

Method

  • Step 1 Preheat oven to 200C/180C fan forced. Line 2 large baking trays with baking paper. Place the pumpkin and eggplant on the prepared trays. Lightly spray with oil. Bake, turning, swapping trays halfway through cooking, for 20 minutes or until just tender.
  • Step 2 Meanwhile, heat the oil in a large saucepan over medium heat. Cook the onion and celery, stirring, for 5 minutes or until soft. Add the garlic and oregano. Cook, stirring, for 1 minute or until aromatic. Add the lentils, tomato and 250ml (1 cup) water. Bring to the boil. Reduce heat to low and simmer, partially covered, for 20-25 minutes or until the lentils are tender and the sauce is thick. Season.
  • Step 3 To make the ‘cheese’ sauce, place all the ingredients in a food processor and process until smooth.
  • Step 4 Lightly spray a 2L (8 cup) baking dish with oil. Spread 1/2 cup of lentil mixture over base of prepared dish. Arrange half the pumpkin in a single layer on top. Top with half the remaining lentil mixture and half the eggplant. Drizzle over a little ‘cheese’ sauce. Repeat layering with the remaining pumpkin, lentil mixture and eggplant, finishing with remaining ‘cheese’ sauce. Bake for 30 minutes or until golden and bubbling. Top with extra herbs.