Pumpkin, Kale & Lentil Lasagne 

Ingredients

For:  6 - 8 serves

• 400g Rice lasagne sheets / or lasagne of choice
• 2kg Butternut pumpkin cubed
• 400 ml 100% coconut milk
• 1/3-1/2 cup nutritional yeast
• 1 lemon juice
• 1 bunch curly kale chopped
• 1 large brown onion diced
• 3 cloves garlic minced
• 400g canned organic brown lentils
• sea salt cracked black pepper to taste

Instructions

1. Preheat the oven to 180 C. Scatter the cubed pumpkin onto a baking paper lined tray and bake for 30-40 mins, until soft.
2. Remove from oven and allow to cool (leave oven on).
3. Whilst pumpkin is baking, boil the lasagne sheets as instructed on package. Drain and set aside.
4. Meanwhile, in a large pan or wok, cook minced garlic and onion in a little coconut oil.
5. After 3 mins, add in the kale. Stir-fry for a further 5 minutes, until softened.
6. Drain and rinse your lentils. Throw them into the pan combine well. Remove from heat.
7. Once the pumpkin has cooled, remove skins.
8. Throw pumpkin into a high-powdered blender with the coconut milk, nutritional yeast, lemon and salt and pepper. Blend until smooth.
9. In a deep baking dish, pour an even layer of the pumpkin sauce first.
10. Next, add a row of lasagne sheets.
11. Spread another layer of the pumpkin sauce over the sheets, followed by a layer of the kale/lentil mix.
12. Continue this pattern - lasagne sheets, sauce, vegetables - until ingredients run out. I like to leave some veggies to sprinkle on top.
13. Feel free to add any fresh herbs you choose.
14. Cover the dish with aluminium foil and bake for 25 minutes.
15. Remove foil and bake for another 20 minutes.
16. Once cooked, allow to cool for 10 minutes before slicing and serving warm!