Roasted Pumpkin Lasagna Boats | with vegan option

by Klaraslife
Roasted Pumpkin Lasagna Boats

This post is also available in german/deutsch.Roasted Pumpkin Lasagna BoatsOur new real comfort food. These roasted pumpkin lasagna boats are the hit. The recipe is now often on the table. We like to fill the pumpkins with lentil or tofu bolognese.

Choose the right pumpkin
Which pumpkin is suitable for the recipe? Best to choose as small pumpkins as possible.
Well suited varieties are:
Hokkaido, here you can eat the bowl which is convenient.
Patisson, a typical oven pumpkin.
Sweet Dumpling, this variety we have taken.
Bischofsmütze are also great for filling
or spaghetti squash.

For most pumpkins, it is advisable to cook something in the oven first. As a result, they soften faster later. To reduce the working time, you can do that at the same time when the bolognese is simmering.

Remember, depending on the pumpkin variety, the actual baking time can vary!Roasted Pumpkin Lasagna BoatsRoasted Pumpkin Lasagna Boats
lentil bolognese
200 g of brown or puy lentils
1 onion, finely chopped
1 -2 garlic cloves, finely chopped
1 bay leaf
3 tablespoons tomato paste
2 carrots, cut into small cubes
1 piece of celery tuber
400 ml of hot water
2 tbsp olive oil
1 sprig of rosemary, chopped
Knife tip cinnamon
1 handful of basil and coriander
salt and pepper
also
100 g of grated cheese or feta or vegan choice
4-5 small pumpkins (Hokkaido, Patisson or Sweet Dumpling)

Wash the pumpkins well, cut off the lid and remove the seeds with a spoon. Bake the empty pumpkins at 200°C for about 15 min.
bolognese
Heat the olive oil in a large pan and add onion, garlic, rosemary, carrots and celery and sauté for 5 minutes.
Add bay leaf.
Add the tomato paste to the roast and deglaze with hot water. Add the lentils and cook over medium heat for 30 to 40 minutes. If necessary, add more water or vegetable stock. Add the salt to the first end. This makes the lenses faster softer. Season with salt and pepper.
Pour the finished lentil bolognese into the pumpkins and sprinkle with cheese. Close with the pumpkin lids and bake for another 30 – 35 min or until the pumpkins are soft.
The baking time can vary depending on the pumpkin variety. To test whether the pumpkin is ready, peck with a knife into the pulp.

Tip: Hokkaido pumpkins have a softer shell that you can consume too. Spoon out other pumpkins best.
Roasted Pumpkin Lasagna Boats
If you try this roasted pumpkin lasagna boats or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE  We would love to see what you come up with. Thank you!

Roasted Pumpkin Lasagna Boats
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Roasted Pumpkin Lasagna Boats

Roasted pumpkin lasagna boats. The recipe fits fantastically in the fall and the winter. It is nourishing, easy and with vegan option.
Course Main Course
Cuisine mediteran
Keyword pumpkin
Prep Time 3 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 5 Portions
Author Klaraslife

Ingredients

lentil bolognese

  • 200 g of brown or puy lentils
  • 1 onion finely chopped
  • 1 -2 garlic cloves finely chopped
  • 1 bay leaf
  • 3 tbsp tomato paste
  • 2 carrots cut into small cubes
  • 1 piece of celery tuber
  • 400 ml of hot water
  • 2 tbsp olive oil
  • 1 sprig of rosemary chopped
  • Knife tip cinnamon
  • 1 handful of basil and coriander
  • salt and pepper

also

  • 100 g of grated cheese or feta or vegan choice
  • 4-5 small pumpkins Hokkaido, Patisson or Sweet Dumpling

Instructions

  • Wash the pumpkins well, cut off the lid and remove the seeds with a spoon. Bake the empty pumpkins at 200°C for about 15 min.

bolognese

  • Heat the olive oil in a large pan and add onion, garlic, rosemary, carrots and celery and sauté for 5 minutes.
  • Add bay leaf.
  • Add the tomato paste to the roast and deglaze with hot water. Add the lentils and cook over medium heat for 30 to 40 minutes. If necessary, add more water or vegetable stock. Add the salt to the first end. This makes the lenses faster softer. Season with salt and pepper.
  • Pour the finished lentil bolognese into the pumpkins and sprinkle with cheese. Close with the pumpkin lids and bake for another 30 - 35 min or until the pumpkins are soft.
  • The baking time can vary depending on the pumpkin variety. To test whether the pumpkin is ready, peck with a knife into the pulp.
    Serve the pumpkins and spinkle with chopped parsley.
  • Eat lentil bolognese leaftover with pasta.

Notes

Tip: Hokkaido pumpkins have a softer shell that you can consume too. Spoon out other pumpkins best.

If you like you can Pin our Pictures on Pinterest.

©klaraslife. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Klaraslife.


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39 Cozy Vegan Fall Recipes for Dinner (Healthy) | The Green Loot 5. August 2020 - 15:11

[…] 6. Roasted Pumpkin Lasagna Boat […]

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