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Pumpkin Lentil Lasagna





6 Sheets (1½ per person) Pangkarra Wholegrain Lasagne

2 Cups Dirt(y) Inc Red Nugget Lentils

2 Cups (finely diced, approx 5mm) Pumpkin

1 Medium (finely chopped) Red Onion

3 Cloves (crushed) Garlic

1 Litre Chicken Stock

3 Tablespoons Parmesan Cheese (grated)

1 Tablespoon Dijon Mustard

1  Sprig Rosemary

Pinch Ground Black Pepper

Pinch of salt


Mushroom Sauce:

500g Mixed Wild Mushrooms (roughly chopped)

¼ Cup Sage (finely sliced)

2Cloves Garlic (crushed)

½ Cup White Wine

600ml Light Thickened Cream

25g Butter

Pinch Ground Black Pepper

Drizzle Grapeseed/Bran Oil




Lentil Filling:

Place the lentils in the chicken stock and allow to soak overnight. The following day bring the lentils and stock to the boil, then reduce to a simmer for 1 hour with the lid on.

Once the lentils are cooked, strain them keeping any excess liquid in a bowl or jug. Heat a frypan over medium-high heat and drizzle with oil. Add the diced pumpkin to the pan and fry until slightly browned. Reduce the heat to medium and add the onion, garlic and Rosemary, then stir occasionally for approximately 5 minutes until cooked. Reduce the heat to low and add the lentils with a little of the excess liquid.

Cook the lentils for approximately 15 – 20 minutes adding liquid as it subsides. Once the lentils are tender use the back of a spoon to slightly crush the lentils and pumpkin until the mixture thickens slightly. Add the Dijon and more liquid if required stirring and crushing occasionally.



Heat a pot over high heat and bring water to the boil with a pinch of salt. Add the lasagne sheets to the boiling water and cook for approximately 10 minutes until al dente. Turn of the heat and remove the sheets from the boiling water. Halve the lasagne sheets then return them to the water while assembling.


Mushroom Sauce:

Heat a frypan over medium-high heat and drizzle with oil and add the butter. Once melted add the mushrooms and pepper, cook until slightly browned. Add the white wine and reduce by half to cook out the alcohol. Reduce the heat to low and add half of the cream and sage mixing through well. As the sauce reduces add a little more cream at a time



Place one square lasagne sheet on each plate, spoon on the lentil filling and smooth the top. Place another sheet of lasagne down over the lentil filling and finish with another lasagne sheet. Add one last dash of cream to the mushroom sauce to thin it out and spoon over each of the lasagnes. Sprinkle with a little extra sage.

Swiss brown mushrooms can be used instead of wild mushrooms.

The lasagne can also be baked for 5 minutes at 250 degrees before adding the mushroom sauce for a crispier finish.


Serves 4.


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