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Pumpkin & Lentil Lasagna

Recipe bySuzanne_Sentz

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2 tablespoons olive oil
1 large onion, finely chopped
1 medium zucchini, diced
1 green pepper, seeded and diced
2 garlic cloves, crushed
450 g pumpkin, cooked & pureed
400 g canned lentils, drained and rinsed
400 g canned chopped tomatoes
1 cup vegetable stock
2 tablespoons chopped parsley
1 tablespoon chopped mint
1 teaspoon thyme
1 tablespoon chopped oregano
salt and pepper
150 g ricotta cheese
150 g sour cream
3/4 cup grated cheddar cheese
6 -9 large instant lasagna sheets

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