Zucchini and Pumpkin Vegan Lasagna

Zucchini and Pumpkin Vegan Lasagna

Ingredients

  • Ozganics Spring Vegetable Pasta Sauce
  • Ozganics Extra Virgin Coconut Oil
  • 120g Baby Spinach
  • 1 Brown Onion
  • 1-3 Garlic Cloves
  • 900g Pumpkin
  • 1 cup Vegetable Stock
  • 3 Zucchinis, sliced length ways
  • Nutmeg
  • 25g Biocheese
  • 2 cans Brown Lentils, rinsed and drained

 

 


Methods

  1. Preheat oven 180. In fry pan heat oil cook onion, then add garlic, pumpkin, lentils and the stock. Add the Ozganics pasta sauce and stir though. Cover, bring to boil and allow to simmer for 20 minutes until pumpkin is cooked. Transfer to large bowl.
  2. Line your tin with some of your zucchini strips, spread over some mixture, sprinkle with nutmeg and repeat. Once you are done sprinkle with vegan cheese and bake in oven for 30 minutes.