Roasted sweet potato and spinach 'broken lasagne' recipe
Created by The Tesco Recipes team
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
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 2070kJ 492.0kcal
- Fat
- 12g
- Saturates
- 5g
- Salt
- 1.6g
- Sugars
- 13g
of the Reference intake
Carbohydrate 71.9gProtein 19.8gFibre 10.0g
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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.
- See more Lasagne recipes
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.
