Pumpkin lentil lasangna

Ingredients

- 1 organic pumpkin

- 2 onions

- 1 clove of garlic

- 2 tomatoes

- 40 gram can of tomato puree

- 240 g red lentils

- 200 grams of whole wheat lasagna sheets

- 1 ball of buffalo mozzarella

- 70 g cheese of your choice

- 2 sprigs of fresh sage

Preparation method

1. Cut the pumpkin in half and remove the seeds. Cut the onion into large pieces and remove the peel. Cut off a slice from the top of the garlic bulb so that the garlic can easily be squeezed out later.
2. Preheat the oven to 240 degrees. Divide the pumpkin, onion and garlic over the baking tray. And grease the vegetables with some olive oil.

3. Place the baking tray in the oven for 40 minutes.

4. Let the pumpkin cool slightly, cut it in half and scoop the pumpkin flesh from the skin.

5. Mix all vegetables in a separate bowl with a hand blender to a sauce ratio.

6. Heat a pan and then add some olive oil and tomato puree. And then add the lentils. Stir well.

7. Build the lasagna. Place a layer of pumpkin sauce on the bottom of the baking dish.

8. Spread a layer of lasagna sheets over the sauce.

9. Spread a layer of lentils over the lasagna sheets.

10. Repeat the steps until the baking dish is filled.

11. Crumble or cut the mozzarella into pieces and divide it over the dish. Finally, grate the cheese over the baking dish.

12. Bake the lasagna for about 20-30 minutes. Let the lasagna stand for about 10 minutes after baking. Tear the fresh sage leaves and garnish the lasagna with them.