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.
Servings 5 Portions
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.