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Sweet potato and lentil 'lasagne' recipe

Sweet potato and lentil 'lasagne' recipe

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

  • Serves 4
  • 20 mins to prepare and 1 hr to cook
  • 511 calories / serving
  • Freezable
  • Vegetarian


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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

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