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Pumpkin Lasagna - Orgran

  • Prep Time: 30m
  • Cook Time: 30m
  • Serves: 6



  • pumpkin
  • 1 large brown onion, finely chopped
  • 3 cloves garlic, peeled and crushed
  • 1/2 cup red wine
  • 1 cup red lentils
  • 1 x 800g can diced tomatoes
  • 1 1/2 cups vegetable stock
  • 2 teaspoons curry paste, of your choice
  • 1/2 cup finely chopped fresh parsley
  • 3 tablespoons ORGRAN Falafel Mix
  • 2 tablespoons olive oil
  • minced meat
  • salt & freshly ground black pepper, as desired
  • 1 package ORGRAN Rice & Corn Mini Lasagna Sheets
  • grated tasty cheddar cheese
  • shaved Parmesan cheese, for serving (approx. 1 cup)


  • 1. Peel and cut pumpkin into small dice, approx. 1cm (½”).
  • 2. Put pumpkin into a large saucepan. Add onion, garlic, red wine, lentils, tomatoes, vegetable stock, curry, parsley and falafel. Cook until pumpkin is soft.
  • 3. Pour oil into a large frying pan. Heat oil over a gentle heat. Add meat to frying pan. Cook over a gentle heat, stirring occasionally until meat is cooked.
  • 4. When pumpkin is cooked, remove from heat. Allow to cool a little. Pour into a food processor or blender and blend until smooth. Season with salt and pepper, as desired.
  • 5. Preheat oven to 160°C(325°F).
  • 6. Prepare a large rectangular dish by spraying with cooking spray.
  • 7. To assemble lasagna in prepared dish: Drop a few rice and corn lasagna mini sheets into boiling water for about 2 minutes, to soften lasagna sheets. Drain and spread over base of prepared casserole dish. Spread one third of cooked meat over lasagna. Pour one third of the pumpkin puree over the meat. Sprinkle with one third of the grated cheese. Repeat this process twice more with remaining pasta, meat, pumpkin sauce and grated cheese. Finish with lasagna mini sheets on top.
  • 8. Place into a moderate oven and bake for 30 minutes or until heated through.
  • 9. Sprinkle with shaved Parmesan for serving.