This is PACKED full of veggies but the lentils and the sweet potato provide some texture and make this a healthy yet filling meal! All the comfort of comfort food but without any guilt! That’s a win in my eyes!
The spices in this dish give it a little twist. With the hubby coming from Goa originally my cooking has most definitely been influenced by Goan cuisine and spices. I was chatting to my father in -law last night about all the traditional food they used to eat…so interesting! Maybe i’ll try and re-create some of those recipes one day…although some of them are slightly more labour intensive than others, like this Xacuti Recipe or the traditional dessert of Bebinca which my father in-law makes every Christmas. They are so tasty but perhaps saved for a special occasion and not something I would necessarily re-create whilst doing the school run!..so on that note back to something a little simpler but something with a little warmth from the cumin and coriander! This is really tasty and what’s even better is that my in-laws had seconds..they were either being very polite or they genuinly approved! I’m going with the latter!
So here are a few step by step instructions on how to make this tasty and hearty family dish.
First you need to preheat your oven to 180C
Next you need to chop up some veggies ready to roast. Here we have courgettes, carrots, red pepper and aubergine. Cauliflower or broccoli would work in this too, just cut them up into small florets. Sprinkle over a little curry powder, paprika and cumin, add a splash of olive oil and pop into the oven for around 25 minutes, mixing half way through.
While this is cooking grab yourself a large saute pan and gently fry the garlic, onion, red chilli (optional) and celery until softened.
Once the veggies have roasted in the oven transfer these to the saute pan.
The next steps are easy you just need to add all the remaining ingredients bar your sweet potato which you need for the layering so…..Add the tomatoe puree, cumin, ground coriander, curry powder, 1 tin of chopped tomaotoes, stock cube, can of water and your packet of lentils and season well. Stir through and cook for 5 – 10 minutes on a low heat. You’ll end up with a delicious veggie packed lentil ragu. The smell of this is amazing!
Now’s it’s time to layer your lasagne.
Start by layering some sweet potato into the base of a casserole dish and then add your lentil mixture on top. Next goes another layer of sweet potato then lentil mixture and finally the last layer of sweet potato followed by a sprinkling of cheese!
Now it’s ready to bake in the oven for 40 – 45 minutes until the sweet potato is cooked through but still has a bit of a bite.
Serving suggestion: Enjoy with a lovely green salad or perhaps some homemade garlic bread, depending on how healthy you want to be. I know my kids would most definitely opt for the garlic bread!!
Although this is a veggie dish in itself you could actually serve this as a side dish with some delicious pan fried fish or even a tasty roasted chicken thigh?!..so many options!
Either way…..I hope you enjoy!
Roasted Vegetable, Lentil and Sweet Potato Lasagne
What you’ll need:
- Veggies to roast: 1 carrot, 1 red pepper, 1 courgette, 1 aubergine – all diced or cut into chunks
- 1 onion – finely diced
- 2 cloves garlic – crushed
- 1/2 red chilli – finely chopped
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 1 tbsp curry powder
- 2 celery stalks – finely chopped
- 1 tin of chopped tomatoes
- 1 tbsp tomato puree
- 1 vegetable stock cube
- 250g or 1 packet of cooked puy lentils
- Sweet potatoes – enough for three layers of your lasagne dish, sliced into thin rounds as i’ve done here or you could slice these lenghtways to create the shape of a more traditional lasagne sheet.
What you need to do:
- Preheat your oven to 180C
- Next you need to roast your veggies. Place your diced veggies onto a baking tray and sprinkle over a little curry powder, paprika and cumin, add a splash of olive oil and pop into the oven for around 25 minutes, mixing half way through.
- Meanwhile grab yourself a large saute pan and gently fry the garlic, onion, red chilli (optional) and celery in a little olive oil until softened.
- Once the veggies have roasted in the oven transfer these to the saute pan.
- The next steps are easy you just need to add all the remaining ingredients bar your sweet potato. Stir through and cook for 5 – 10 minutes on a low heat.
- Now layer some sweet potato into the base of a casserole dish and then add your lentil mixture on top. Next goes another layer of sweet potato then lentil mixture and finally the last layer of sweet potato followed by a sprinkling of cheese!
- Pop into the oven for 40 – 45 minutes or until the sweet potato is cooked through. If the cheese is browing too much simply pop some tin foil over the top and continue cooking.