I love this recipe because it’s full of flavor, texture, and comfort. The creamy garlic sauce blends beautifully with the tender pasta and sweet pumpkin, while the lentils add protein and richness. The combination of spinach and ricotta gives it that signature gozleme flavor, and the golden cheddar topping adds the perfect cheesy finish. It’s simple to make, budget-friendly, and even meat lovers won’t miss the meat in this hearty bake.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I start by preheating the oven to 200°C (180°C fan-forced) and greasing a 6cm-deep, 18cm x 26cm baking dish.
Next, I cook the pasta in a large saucepan of salted boiling water following the packet instructions until al dente. Once cooked, I drain it well, return it to the pan, and stir in the garlic sauce and tomato paste. I season it to taste, making sure all the pasta is well coated.
I then spoon the pasta mixture into the base of the prepared baking dish, pressing it down slightly to compact it. I layer the thinly sliced pumpkin evenly over the top, seasoning it lightly with salt and pepper. Then I scatter the lentils evenly over the pumpkin layer.
In a separate bowl, I mix the chopped spinach and crumbled ricotta together, season it, and spread it evenly over the lentil layer. I gently press it down to compact the bake, then cover it with foil and bake for 40 minutes, or until the pumpkin is just tender.
Once cooked, I remove the foil and preheat the oven grill to high. I sprinkle the grated cheddar cheese evenly over the top and place the dish under the grill for about 2 minutes, until the cheese is golden and bubbling. I let it stand for 10 minutes before serving so it sets slightly and is easier to slice.
Servings and Timing
This recipe serves 4 people and takes about 1 hour and 5 minutes in total — 10 minutes to prepare and 55 minutes to cook.
Variations
Sometimes I like to add a layer of thinly sliced zucchini or roasted capsicum for extra color and flavor. I’ve also swapped the ricotta for cottage cheese when I want a lighter option. For extra creaminess, I stir a little cream cheese into the ricotta mixture. If I’m looking for more spice, I sprinkle a bit of smoked paprika or chili flakes over the top before grilling. The recipe is flexible and perfect for using up whatever vegetables I have on hand.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the dish with foil and warm it in the oven at 180°C (350°F) for about 15 minutes, or I reheat individual portions in the microwave until hot. It also freezes well — I let it cool completely, then wrap portions tightly and freeze for up to 2 months. I thaw overnight in the fridge before reheating.
FAQs
Can I use another type of pasta?
Yes, penne, rigatoni, or any short pasta shape works perfectly.
Can I make this vegan?
Yes, I can use plant-based ricotta and cheddar alternatives, and ensure the garlic sauce is dairy-free.
Do I have to use butternut pumpkin?
No, I can use sweet potato or even thinly sliced carrots instead.
Can I add more vegetables?
Definitely — zucchini, mushrooms, or roasted capsicum all work beautifully.
Can I prepare this ahead of time?
Yes, I can assemble it up to a day in advance, refrigerate it, and bake it when ready.
How do I make it extra creamy?
I sometimes add a spoonful of cream cheese or a splash of milk to the garlic sauce.
Can I use dry lentils instead of canned?
Yes, I can cook them first and then use about 1 ½ cups of cooked lentils in the recipe.
How do I stop the pumpkin from being undercooked?
I slice it thinly — about 3mm thick — so it becomes tender during baking.
Can I freeze this pasta bake?
Yes, it freezes really well for up to 2 months.
What can I serve it with?
It’s great on its own, but I like serving it with a simple green salad or crusty bread.
Conclusion
This Spinach and Lentil Gozleme-Inspired Pasta Bake is one of my favorite vegetarian dinners — comforting, nutritious, and packed with Mediterranean flavor. I love how the layers of creamy ricotta, garlic sauce, tender pumpkin, and golden cheese come together into a hearty, satisfying bake. It’s a simple, budget-friendly recipe that’s full of flavor and perfect for feeding the family any night of the week.
This Spinach and Lentil Gozleme-Inspired Pasta Bake is a hearty vegetarian dish that brings together the creamy, garlicky flavors of classic gozleme with the comfort of baked pasta. Layered with pumpkin, ricotta, lentils, and cheddar, it’s wholesome, satisfying, and full of Mediterranean flair.
Ingredients
300 g spiral pasta
200 ml smooth & creamy garlic sauce
1 tbsp tomato paste
400 g butternut pumpkin, peeled and cut into 3 mm-thick slices
400 g can lentils, rinsed and drained
50 g baby spinach leaves, chopped
400 g fresh ricotta, crumbled
100 g cheddar cheese, grated
Instructions
Preheat the oven to 200°C (180°C fan-forced) and grease a 6 cm-deep, 18 x 26 cm baking dish.
Cook the pasta in salted boiling water according to packet instructions until al dente. Drain, return to the pan, and stir in the garlic sauce and tomato paste. Season to taste.
Spoon the pasta mixture into the prepared dish, pressing it down slightly to compact.
Layer the pumpkin slices evenly over the pasta and season lightly with salt and pepper.
Scatter the lentils evenly over the pumpkin layer.
In a bowl, mix the chopped spinach and crumbled ricotta. Season and spread evenly over the lentil layer. Press down gently to compact the bake.
Cover with foil and bake for 40 minutes or until the pumpkin is tender.
Remove the foil and preheat the oven grill to high. Sprinkle the grated cheddar over the top and grill for about 2 minutes, until golden and bubbling.
Let the bake stand for 10 minutes before slicing and serving.
Notes
Swap the butternut pumpkin for sweet potato or thinly sliced carrots.
Add extra vegetables like zucchini, mushrooms, or roasted capsicum for color and variety.
For a lighter version, replace ricotta with cottage cheese.
To make it vegan, use plant-based ricotta, cheddar, and dairy-free garlic sauce.
Freeze portions for up to 2 months — thaw overnight before reheating.
