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Red lentil lasagne with spooky pumpkin seed face

Red lentil lasagne with spooky pumpkin seed face

The recipe calls for leftover Quorn bolognese but meat would work just as well depending on what you have in your fridge. The lentils are a great way of bulking out the leftover portion and creating a spooky face with pumpkin seeds is a creative way to use them up!
By Michael & Savanah, Granton Primary School
Serves 6
Prep/Cook time: 1 hour +
pumpkin lentil lasagne

Ingredients

1 batch of leftover Quorn
If you are not vegetarian, you could use up leftover mince bolognese
Half a pack of lasagne sheets
150g grated cheddar cheese or parmesan
Keep any unused grated cheddar in the freezer. No need to defrost if adding to cooked meals.
50g pumpkin seeds (toasted)
125g dried red lentils or 235g (drained weight) tinned lentils
Cooked as per pack instructions or you could use tinned lentils if you are busy
8 cherry tomatoes (cut in half)
200g of pumpkin flesh (cooked and mashed)
2 tablespoons plain flour
50g butter
1 pint milk

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

Recipe

  1. Preheat the oven to 200°C conventional / 180°C fan.

  2. Boil the red lentils for 20 minutes in boiling water, then drain. If you are using a can of lentils then you don’t need this step.

  3. Add the cooked lentils to the leftover bolognese and warm gently in a small pan until mixed thoroughly. Take off the heat and set aside. Add the halved cherry tomatoes to the sauce. 

  4. Make the white sauce - place a medium pan on a low heat and add the butter, allow to melt. Add the flour and whisk until it is thoroughly combined and cook through for a minute or so. Slowly add the milk, mixing all the time so it doesn’t form lumps. If it gets lumpy keep mixing with the whisk. Cook gently until the milk has heated through and the sauce has thickened. Take off the heat and set aside.

     

  5. Assemble the lasagne into a square / rectangular oven proof dish. Start by spreading out a layer of pumpkin mash, then follow with a layer of lentils and bolognese then a layer of lasagne sheets. Next add some white sauce and scatter 1/3 of cheese on top

  6. Repeat the steps above until the dish is full and all the ingredients have been used up (2 - 3 layers).

  7. Create a spooky face on top using pumpkin seeds. Tip - why not try to make a ghost or skeleton or a vampire with the seeds? Finish with a scattering of cheese. Place into a preheated oven for 35-40 minutes until golden and bubbling on top, and cooked right through

Make the most of your leftovers
Store in
Airtight container
Time
Fridge for 2 days, freezer 3 months
Where to store
Fridge or freezer
Reheat
Oven or microwave until piping hot. Reheat only once.

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

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Inside of the fridge with someone changing the fridge temperature dial

Keep your fridge at 5°C or below

Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.