sweet potato & red lentil lasagne
serves 8 | prep 30 mins (+ 15 mins cooling time) | cooking 2 hours 5 mins
1 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 zucchini, coarsely grated
400g sweet potato, peeled, coarsely grated
270g (1 1/4 cups) red lentils
1/2 tsp dried oregano leaves
700g btl passata
625ml (2½ cups) vegetable stock
375g pkt fresh lasagne sheets
1kg fresh ricotta, mashed
155g (1½ cups) pre-grated
3-cheese blend
Baby rocket, to serve
1 Preheat oven to 180°C/160°C fan forced. Grease a 7cm-deep, 21cm square baking dish with olive oil.
2 Heat the oil in a large, deep frying pan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Add the zucchini, sweet potato, lentils and oregano. Stir to combine.
3 Reserve 125ml ( 1 /2 cup) passata. Add stock and the remaining passata to the lentil mixture. Stir to combine. Bring to the boil. Partially cover. Reduce heat to low and simmer, stirring, for 30 minutes. Simmer, uncovered, for 10 minutes or until lentils are just tender. Season. Transfer to a heatproof bowl and set aside to cool.
4 Line the base of the prepared baking dish with a layer of lasagne, cutting sheets to fit. Spread with one-third of the lentil mixture and top with another sheet of lasagne. Spread half the ricotta over the lasagne layer. Repeat with another layer of the lentil mixture, lasagne, the remaining ricotta, lasagne sheet, and the remaining lentil mixture. Top with the final lasagne sheet and spread with the reserved passata. Cover with foil. Bake for 1 hour.
5 Increase oven to 200°C/180°C fan forced. Sprinkle the lasagne with the cheese. Bake for 15-20 minutes or until golden and cooked through. Set aside for 15 minutes to cool slightly. Sprinkle with rocket to serve.
