Lentil Olive and Pumpkin Lasagne

• 1 tablespoon olive oil
• 1 large brown onion, peeled and finely chopped
• 2 garlic cloves, crushed
• 14 cup white wine
• 400 g peeled pumpkin, chopped into even-sized pieces
• 1 (415 g) can brown lentils, drained
• 1 (850 g) canchopped Italian tomatoes
• 2 tablespoons finely chopped kalamata olives
• 1 cup vegetable stock
• 12 cup parsley, chopped
• 225 g fresh lasagna sheets
• 60 g reduced-fat feta cheese, crumbled

1. Parboil pumpkin until just tender, drain and mash coarsely.
2. Meanwhile, saute onion in olive oil over medium heat.
3. To the onion add the garlic, wine, pumpkin, lentils, tomatoes, olives and stock.
4. Bring to the boil, reduce heat to medium, and simmer for 25 minutes.
5. Add chopped parsley and season with salt and pepper.
6. While this mixture is simmering, heat oven to 180C.
7. Spoon a quarter of the lentil mixture into a 20cm x 20cm ovenproof dish.
8. Top with lasagne, cutting to fit if necessary.
9. Repeat twice, and spoon remaining lentil sauce over lasagne.
10. Sprinkle top with feta cheese, then bake in oven for 25 to 30 minutes, or until cooked and heated through.
11. Stand for 5 minutes before serving.

olive oil, brown onion, garlic, white wine, pumpkin, brown lentils, italian tomatoes, kalamata olives, vegetable stock, parsley, fresh lasagna sheets, feta cheese

Taken from www.food.com/recipe/lentil-olive-and-pumpkin-lasagne-251751 (may not work)