Pumpkin & Lentil Lasagne with Wild Mushroom Sauce

  • Pumpkin & Lentil Lasagne with Wild Mushroom Sauce
  • Pumpkin & Lentil Lasagne with Wild Mushroom Sauce
  • Pumpkin & Lentil Lasagne with Wild Mushroom Sauce
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Rated 3.5 out of 5 based on 1 votes


  • 6 x sheets pangkarra wholegrain lasagna sheets
  • 2 cups dirt(y) inc red nugget lentils
  • 2 cups pumpkin (finely diced, approx 5mm)
  • 1 x medium red onion (finely chopped)
  • 3 cloves garlic, crushed
  • 1 L chicken stock
  • 3 Tbls parmesan, grated
  • 1 tspn dijon mustard
  • 1 sprig rosemary
  • 1 pinch ground black pepper
  • 500 g mixed wild mushrooms (roughly chopped)
  • 1/4 cup sage (finely sliced)
  • 2 cloves garlic, crushed
  • 1/2 cup white wine
  • 600 ml light thickened cream
  • 25 g butter


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 drizzle of oil
- Add the lasagne sheets to the boiling water and cook for approximately 10 – 15 minutes until al dente
- Turn off 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 210 degrees before adding the mushroom sauce for a crispier finish

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  • I think this is not vegetarian food,because you can’t use chicken stock.I am not vegetarian person,but I think so.Maybe I am wrong.


    by ANNA LINHART on 29/03/2014, 09:58
    • massel do a chicken flavoured stock that is vegitarian … a good substitute


      by Helen Minns on 29/03/2014, 21:47
      Helen Minns
      • Thank you Helen for answer.


        by ANNA LINHART on 30/03/2014, 12:27
  • I just harvested a pumpkin and we are having 2 vegitarian days a week so I might give this a go … sounds tasty. I might have to make my own duck egg pasta and ruin the vegitarian theme, but life is like that lol


    by Helen Minns on 29/03/2014, 21:49
    Helen Minns