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Lentil Olive And Pumpkin Lasagne

Nutrition per serving    (USDA % daily values)
CAL
368
FAT
35%
CHOL
10%
SOD
40%

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Ingredients for 4 servings

225 g fresh lasagna sheets

1 (850 g) can chopped Italian tomatoes

1/4 cup white wine

1 large brown onion, peeled and finely chopped

400 g peeled pumpkin , chopped into even-sized pieces

60 g reduced-fat feta cheese, crumbled

1/2 cup parsley , chopped

2 tablespoons finely chopped kalamata olives

1 (415 g) can brown lentils , drained

1 tablespoon olive oil

1 cup vegetable stock

2 garlic cloves , crushed

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