meat-free, pasta-free, high in protein, packed full of vegetables and natural fibre. best of all, it only costs around $2.00 per serving!
First published at www.transformationcookbook.com
Ingredients:
1kg butternut pumpkin, peel and cut into 4-5mm slices
1 tbsp ground cumin
2 red capsicums, remove seeds and cut into quarters, press gently to flatten
2 x 400g cans brown lentils, rinsed & drained
6 celery stalks, diced
2 red onions, chopped
2 garlic cloves, finely chopped
3 carrots, grated
150g baby spinach leaves
1 tsp ground turmeric
1 tsp chili powder
2 tbsp tomato paste, no added salt
400mls chunky tomato passata
1/2 cup vegetable stock, salt-reduced
cracked pepper
canola oil cooking spray
Topping
1 egg, whole, fresh
1 fresh egg white
375 g ricotta cheese
½ cup mozzarella, grated
½ tsp ground cinnamon
Step 1: preheat oven to 210°C while prepping pumpkin and red capsicums
Step 2: place pumpkin slices and capsicum onto a lined baking tray, spray lightly with oil and sprinkle pumpkin with cumin. roast in the oven for 15-20 minutes. when done, set aside.
Step 3: spray a large frying pan with oil and heat to medium-high. saute onions for 2-3 minutes until translucent, then stir in chopped garlic. cook for 2 minutes until fragrant.
Step 5: whisk together the egg, egg white, and ricotta cheese until thick creamy consistency. set aside.
Step 6: lightly spray a large, deep rectangular baking dish. line the base of the dish with a layer of roasted pumpkin slices, then with a layer of roasted capsicum. spoon ½ of the lentil & vegetable mixture over the top, then top with spinach leaves.
Step 7: repeat with another layer of roasted pumpkin and capsicum slices, then add the rest of the lentil & vegetable mixture. finish off with a final layer of roasted pumpkin. cover with the ricotta cheese and egg mixture. Sprinkle with cheese and cinnamon, then bake in the oven for 15 minutes until the egg has cooked and cheese has browned.
TIPS:
• can be eaten hot or cold. tastes even better the next day!
• portion servings into containers; great to freeze and store for up to 3 months.
• substitute red capsicum with wood-fired capsicums in a jar (drain and pat dry first)
