Serves 4
Olive oil spray
1 large brown onion
4-5 garlic cloves, crushed
¼ cup white wine
400g pumpkin, steamed and pureed
415g can lentils, drained and rinsed
794g can Muir Glen Fire Roasted crushed tomatoes
5 tablespoons olives, pitted and roughly chopped
1 cup vegetable stock
½ cup flat leaf parsley, chopped
½ a box of Casalare Gluten Free Lasagne Sheets
60g goat’s hard feta cheese, crumbled (optional)
1. Preheat oven to 180C.  Heat a saucepan over medium heat.  Spray with oil.  Add onion and cook for 5 mins or until starting to colour.
2. Add garlic, wine, pumpkin, lentils, tomatoes, olives and stock.  Bring to the boil.  Reduce heat to medium.  Simmer for 30 minutes.  Remove from heat.  Stir in parsley and season with salt and pepper.
3. Spoon quarter of lentil mixture into a 5cm deep, 20cm x 20cm ovenproof dish.  Top with lasagne sheets.  Repeat twice with lentil mixture and lasagne.  Spread remaining lentil mixture over lasagne.
4. Sprinkle top with feta.  Bake for 30 minutes or until cooked through.  Stand for at least 5 minutes before slicing for perfect slices.  Serve with salad.
Tip:  If you don’t have time for the lasagne, you could make up to step 3 and serve with gluten free pasta for a delicious vegetarian bolognaise.
Recipe by Megan Crockart who specialises in gluten free eating plans.