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Favourite vegetarian lasagna of all time

Made this cracker with my standard random throw ins approach then realised it was truly rad and had to be shared, made it again and well here it is!!!!

I think what I looooove about this one that’s a bit different to my usual vego lasagne is that, because on the first round of making it I didn’t have stacks of lentils so I swapped some for kidney beans and then to beef up the sauce I threw some pumpkin in the oven, so the end result became random but epic sweet, savoury, salty, juicy deliciousness all at once!!!!!

Lasagnes aren’t really an everyday meal for us, our fam would probably have them once a month max, but when they do happen there’s some serious lovin that go into them.


Serves 8


800g piece jap pumpkin, skin removed and diced approx 2-3cm

1/4 cup extra vrigin olive oil

1 large (250g) brown onion, peeled and finely chopped

4 cloves garlic, peeled and chopped

2 carrots (200g), trimmed and diced

1 small  (150g) red capsicum, seeds removed and diced

1 bunch basil, leaves picked and sliced, stalks finely chopped

1x 400g tin kidney beans, rinsed and drained

1x 400g tin lentils, rinsed and drained

2 tablespoons tomato paste

2x 400g tin chopped tomatoes

400ml water

1 teaspoon dry oregano

400g (approx 12-14) lasagne sheets, preferably wholegrain or spelt

500g smooth ricotta

300g shredded mozarella

1/4 cup full cream milk

Heat oven to 200C and line a large baking tray with greaseproof paper. Spread pumpkin pieces over the tray, drizzle with about 3 tablespoons extra virgin olive oil, season with sea salt, toss, then place in oven to cook for 30 minutes. Whilst pumpkin is cooking, heat a large saucepan on medium heat, add remaining extra virgin olive oil, onion, garlic and carrots, cover with lid and cook 6-8 minutes or until vegetables are soft, add capsicum, basil stalks and cook a further 2-3 minutes, then add sliced basil leaves, beans, lentils, tomato paste, chopped tomatoes, water and oregano. Stir all ingredients together then cook with lid off for 20 minutes. The pumpkin should be cooked by this time, so remove from oven, lower the oven heat to 180C and add the  pumpkin pieces to the sauce and stir. Scoop a few spoonfuls of sauce over the base of the lasagna dish, layer 3-4 lasagne sheets over the top, then spoon half the sauce over the sheets. Layer another 3-4 sheets, the spread half the ricotta and half the mozzarella over the top and repeat with lasagna sheets, sauce, lasagna sheets and finishing with the ricotta mozzarella on the top. Sprinkle with a little extra oregano over the top if you have it handy. Place in oven to bake for 45-55 minutes or until lovely golden colour and bubbly on top. Let the lasagna set in the dish for 5 minutes or so then slice and serve with a big crunchy green salad.


Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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