"A hit with Veggo's and meatlovers a like!!! Seve with a nice green salad and crusty bread."

Ingredient :

• 2tablespoons olive oil
• 1large onion, finely chopped
• 1medium zucchini, diced
• 1green pepper, seeded and diced
• 2garlic cloves, crushed
• 450g pumpkin, cooked & pureed
• 400g canned lentils, drained and rinsed
• 400g canned chopped tomatoes
• 1cup vegetable stock
• 2tablespoons chopped parsley
• 1tablespoon chopped mint
• 1teaspoon thyme
• 1tablespoon chopped oregano
• salt and pepper
• 150g ricotta cheese
• 150g sour cream
• ³⁄₄cup grated cheddar cheese
• 6 -9large instant lasagna sheets

Directions :

• Preheat oven to 200°C.
• In a large pan add the oil and cook the onion until softened.
• Stir in the zucchini and peppers and cook for 2 minutes.
• Add the garlic, pumpkin, lentils, tomatoes, stock, herbs and salt and pepper to taste. Stir until well combined and bring to the boil.
• Reduce heat and simmer for 10-15 minutes.
• Mix the ricotta and sour cream together with half the cheese. Season well.
• Place 1/3 of the lentil sauce in the base of an ovenproof dish then top with lasagne sheets next layer 1/3 lentil sauce and 1/3 ricotta mixture, repeat. Top last layer with ricotta mixture and sprinkle with grated cheese. Depending on the shape of your dish you may need to adjust the layering.
• Bake in the oven for 30 - 40 minutes.
• Allow to sit for 5 minutes before slicing.