Veggie Sweet Potato Lasagna (Print Version)
# Ingredients:
→ Base
01 -
1 tablespoon olive oil
02 -
1 brown onion, finely diced
03 -
2 garlic cloves, crushed
→ Veggies and Lentils
04 -
400g sweet potato, peeled and coarsely grated
05 -
2 zucchinis, roughly grated
06 -
270g (about 1 1/4 cups) red lentils
→ Liquids and Sauces
07 -
700g passata (tomato purée)
08 -
625ml (around 2 1/2 cups) vegetable stock
→ Assembly
09 -
750g fresh ricotta, mashed
10 -
375g fresh lasagna sheets
11 -
80g (roughly 1 cup) pre-shredded cheese blend
→ Topping
12 -
Arugula, for serving
# Instructions:
01 -
Heat up the olive oil and cook the onion and garlic until soft. Stir in the zucchini, sweet potato, and lentils. Cook briefly for about a minute.
02 -
Pour in most of the passata along with the vegetable stock. Bring everything to a boil, then simmer gently for 30 minutes or until the lentils are tender. Let it cool slightly.
03 -
Line the slow cooker with both aluminum foil and parchment paper. Trim the lasagna sheets to fit snugly into the base of the slow cooker.
04 -
In the slow cooker, stack the lentil mixture, lasagna sheets, ricotta, and shredded cheese in layers. End with a final lasagna sheet and the rest of the passata.
05 -
Set to low heat and cook for 4 hours.
06 -
Turn your broiler on high. Carefully take the lasagna out of the slow cooker and let it sit for 10 minutes. Move it to a baking tray, remove the parchment, and broil for 2-3 minutes till the top gets golden and bubbly.
# Notes:
01 -
Keeps for up to 3 days in the fridge
02 -
Can be frozen in single-serving portions