11/04/2026
Hello Meat-Free Monday ☺️
We love how this lentil lasagne swaps the meat sauce for a rich tomato lentil ragù.
Finish it off with a sprinkle of Table of Plenty Dukkah for the perfect nutty crunch.
You can find our gluten-free dukkah in the spice aisle at Coles and Woolies.
LENTIL & PUMPKIN LASAGNE with DUKKAH
Recipe by
~You’ll need~
1 cup dried lentils
1 onion, diced
2 garlic cloves
1 carrot, diced
1 celery stalk, diced
1 tbsp tomato paste
400g crushed tomatoes
1 cup veg stock
1 tsp oregano
Lasagne sheets
Roasted pumpkin wedges
Fresh spinach leaves
Bechamel sauce
Grated cheese
2 tbsp Table of Plenty Dukkah
~Make it~
Cook lentils according to packet instructions.
Sauté onion, garlic, carrot and celery in olive oil until soft.
Add lentils, tomato paste, tomatoes, stock and oregano.
Simmer for about 20 minutes until thick.
Layer lentil sauce, pasta sheets, pumpkin, spinach and béchamel in a baking dish. Repeat layers.
Top with cheese and bake 180°C for 30–35 minutes until golden.
Finish with a generous sprinkle of Table of Plenty Dukkah for nutty crunch.