Sweet potato and lentil 'lasagne' recipe
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 hour to cook
- 511 calories / serving
- Freezable
- Vegetarian
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
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Shop ingredientsEach serving contains
- Energy
- 2155kJ 511.0kcal
- Fat
- 16g
- Saturates
- 8g
- Salt
- 1.1g
- Sugars
- 15g
of the Reference intake
Carbohydrate 74.7gProtein 21.4gFibre 6.1g
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- 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.
- See more Vegetarian 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.
