Mushroom, Pumpkin & Lentil Lasagne

Ingredients

Main Ingredients

• 300–400g Oyster Mushrooms (or mushrooms of choice), chopped

• 2 tbsp oil

• ½ pumpkin, chopped into 1–2 cm cubes

• 1 tbsp mixed herbs

• 1 cup dry brown lentils

• 1 tin chopped tomatoes (400g)

• 1 tbsp tomato paste

• 3 cups vegetable stock

• 3 garlic cloves, chopped

• 1 tsp salt

• Pepper, to taste

• 1 pack dry lasagne sheets

• 1 cup cheddar cheese (for topping)

White Sauce

• 50g butter

• ⅓ cup plain flour

• ½ tsp nutmeg

• 3 cups full-fat milk (warm)

• 1–2 cups cheddar cheese (or cheese of choice)

Method

1. Preheat oven
Set your oven to 180°C (fan bake).

2. Roast the pumpkin
Spread the pumpkin cubes out on a baking tray, sprinkle with mixed herbs, and roast for 20–25 minutes until golden and tender. Set aside.

3. Cook the lasagne filling
In a large pan, heat oil over medium heat. Add chopped onion and mushrooms, and cook until softened and browned.
Pour in vegetable stock and bring to a simmer. Add lentils and cook for 20–30 minutes, stirring occasionally, until lentils are tender and most of the liquid is absorbed.
Add chopped tomatoes, tomato paste, garlic, salt, pepper, and roasted pumpkin. Stir to combine. Remove from heat.

4. Make the white sauce
In a separate saucepan, melt butter over medium heat. Add flour and nutmeg, stirring for 1 minute to form a smooth paste.
Slowly whisk in warm milk a little at a time, stirring continuously to avoid lumps. Cook for 4–5 minutes until thickened.
Add cheese and stir until melted. Set aside.

5. Assemble the lasagne
In a large deep baking dish, spread a thin layer of the lentil-mushroom filling.
Add a layer of lasagne sheets, then more filling, followed by white sauce.
Repeat 2–3 layers, finishing with white sauce on top.
Sprinkle with the remaining cheddar cheese.

6. Bake
Bake for 30–45 minutes or until golden and bubbling. Let it sit for 10 minutes before serving.