Pumpkin and Lentil Lasagne
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Ingredients
| 7 oz. | lasagne sheets | | 2-1/4 lb. | pumpkin | | 1-1/2 tsp. | sweet paprika powder | | 1-1/2 tsp. | allspice | | 2 cans (14-1/8 oz. each) | brown lentils | | 2 | md. carrots | | 1 | md. onion | | 8-7/8 oz. | tomato puree | | 1 tsp. | turmeric | | 3 tbsp. | all purpose flour | | 3 cloves | garlic | | 1/2 qt. | milk | | 5-1/3 oz. | grated cheese | | olive oil | | salt | | sugar | | pepper |
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Instructions
Peel pumpkin, deseed it and cut in 1.5 cm cubes. Put it into a plastic bag with paprica powder, allspice and some olive oil, shake the bag to coat pumpkin with oil and spices. Put pumpkin pieces onto a tray and bake in the oven in 190 degrees until they become soft.
Chop the onion finely and grate carrots. Drain the lentils. Put onion, carrot, lentils, turmeric, tomato puree, salt pepper and a little sugar into a saucepan, add some water if mixture seems dry and simmer for 20 minutes.
Crush or finely chop garlic, sautee the garlic with olive oil and flour for 1-2 minutes, add milk, salt and pepper, simmer gently stirring all the time until the sauce thickens.
Cover the bottom of a casserole dish with lasagne sheets, layer half of the baked pumpkin on the top of it and pour half of the white sauce over it, put the next layer of lasagne sheets, than all the lentil mixture, lasagne sheets, pumpkin and white sauce, top with grated cheese.
Bake in 190 degrees for an hour.
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