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Roasted sweet potato and spinach 'broken lasagne' recipe

15 ratings

Enjoy all the flavours of a lasagne without the faff. Simply stir broken lasagne sheets through a garlicky tomato sauce then bake until soft and golden - no need for layering! Chuck in some sweet potatoes, spinach and lentils to pack in 2 of your 5-a-day (plus some mozzarella to melt on top!) See method

Serves 4
Takes 1 hr 10 mins
492 calories / serving
Freezable
Healthy
Vegetarian

Ingredients

500g sweet potatoes, peeled and diced into 1-2cm chunks
2 garlic cloves, unpeeled and lightly crushed
1 tbsp rapeseed oil
200g baby spinach
400g tin chopped tomatoes
390g tin green lentils, drained and rinsed
1 vegetable stock cube, made up to 400ml
200g lasagne sheets, broken into pieces
210g pack mozzarella, drained and torn into small pieces

2 of your 5-a-day and a source of fibre

Each serving contains

Energy
2070kj
492kcal 25%
Fat
12g 17%
Saturates
5g 25%
Sugars
13g 14%
Salt
1.6g 27%

of the reference intake
Carbohydrate 71.9g Protein 19.8g Fibre 10g

Method

Preheat the oven to gas 5, 190°C, fan 170°C. Put the sweet potatoes and garlic on a baking tray, drizzle over the oil, season and toss to coat; roast for 15 mins. Stir in the spinach and return to the oven for 5 mins to wilt. Squeeze the garlic cloves from their skins and roughly mash.
Spoon the sweet potato mixture and mashed garlic into a bowl and stir in the tinned tomatoes, lentils and stock. Add the broken lasagne sheets, season and mix well to combine. Pour into a 2ltr baking dish, top with the mozzarella and bake for 30-35 mins until golden and cooked through. Leave to sit for 5-10 mins before serving.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Lasagne recipes