-
-
Add this recipe to your binder
This recipe is in your binder
-
Sweet potato and lentil 'lasagne' recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
43 ratings
We've swapped pasta for hearty sweet potatoes in this veggie take on a classic lasagne recipe. Layer up mushrooms, pearl barley and green lentils with chopped tomato and top with oozy salad cheese and mozzarella. Make a big batch and freeze for busy weeknights, or enjoy fresh from the oven. See method
Ingredients
- 500g sweet potatoes, peeled and thinly sliced
- 150g pearl barley, rinsed well
- 1 tbsp olive oil
- 1 onion, finely chopped
- 190g mushrooms, roughly chopped
- 2 garlic cloves, crushed
- 400g tin chopped tomatoes
- 390g tin green lentils, drained and rinsed
- 15g fresh parsley, roughly chopped
- 100g Greek-style salad cheese
- 125g pack mozzarella
If you don't have any pears, try using apples
Each serving contains
-
Energy
2155kj
511kcal
26%
-
Fat
16g
23%
-
Saturates
8g
41%
-
Sugars
15g
17%
-
Salt
1.1g
18%
of the reference intake
Carbohydrate 74.7g
Protein 21.4g
Fibre 6.1g
Method
- Simmer the sweet potato slices in a large pan of water for 5 mins. Use a slotted spoon to carefully transfer to a plate, then set aside. Add the pearl barley to the pan of water and simmer for 35-40 mins until just tender. Drain.
- Meanwhile, heat the oil in a large saucepan over a medium heat and fry the onion for 5 mins until starting to soften. Add the mushrooms, increase the heat to high and cook for 5-7 mins until browned. Stir in the garlic and cook for 2 mins. Stir in the chopped tomatoes, reduce the heat to medium-low and simmer for 15 mins. Stir in the cooked barley, lentils and half the parsley; season.
- Preheat the oven to gas 6, 200°C, fan 180°C. Spoon half the lentil ragu into a baking dish (ours was 24 x 16cm), then top with half the sweet potato. Spoon the remaining ragu on top, then add the remaining sweet potato in an even layer.
- Crumble over the salad cheese and tear over the mozzarella. Bake for 20-25 mins until golden, then scatter with the remaining parsley to serve.
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 Vegetarian recipes