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Adapted from taste.au.com
Heat olive oil in a large, deep frying pan over medium-high heat. Cook the onion, carrot, celery and mushrooms, stirring, for 10 minutes or until the onion has softened. Add the garlic and dried herb blend. Cook for 1 minute or until fragrant. Add wine to deglaze. Bring to the boil. Boil for 2 minutes or until reduced by half. Add the lentils, tomato paste, pureed tomatoes and stock. Bring to the boil. Reduce heat to medium. Simmer for 20 minutes or until thickened. Season. Stand for 10 minutes to cool.
Place the sour cream, eggs and half the cheese in a bowl. Stir to combine. Season with salt and pepper.
Cut 1 1/2" x 20" pieces of parchment paper. Place one piece on a flat surface. Grease with olive oil. Top with a second piece. Repeat to make a second stack. Place stacks on top of each other to form a cross. Carefully place in a greased 5.5-liter slow cooker bowl and press against base and side to line bowl. Trim paper if necessary so it sits about 2" below the rim of the bowl.
Reserve 1/3 cup sour cream mixture. Place 1 lasagna sheet in the base of the prepared bowl, (or cooked lasagna strips) trimming to fit. Spoon 1⁄4 of the lentil mixture over the pasta. Arrange 1/4 of the butternut squash and zucchini, slightly overlapping over top. Drizzle with 1⁄4 of the remaining sour cream mixture. Repeat layers 3 more times. Top with remaining lasagna sheet, trimming to fit. Drizzle with reserved sour cream mixture, spreading to cover the top. Sprinkle with remaining cheese.
Cover with lid. Cook on low for 4 hours or until pasta and squash are tender. Stand for 10 minutes. Sprinkle with oregano and basil.
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