Lentil and pumpkin lasagne

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 medium zucchini, diced
• 1 green pepper, seeded and diced
• 2 cloves garlic, crushed
• 450g pumpkin, pureed
• 400g tin brown lentils, drained
• 400 g can chopped tomatoes
• 1 cup (250 mls) vegetable stock
• 2 tablespoons chopped parsley
• 1 tablespoon chopped mint
• 1 teaspoon thyme
• 1 tablespoon chopped oregano
• salt and pepper
• 150g ricotta cheese
• 150g sour cream
• 3/4 cup grated cheddar cheese
• 6 large sheets instant wheat free lasagne

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