Veggie Sweet Potato Lasagna (Print Version)
# Ingredients:
→ Base Flavors
01 -
1 tablespoon olive oil
02 -
1 brown onion, finely chopped
03 -
2 garlic cloves, minced
→ Veggies and Lentils
04 -
2 zucchinis, roughly shredded
05 -
400g of sweet potato, peeled and grated coarsely
06 -
270g (about 1 1/4 cups) red lentils
→ Liquids and Tomato Base
07 -
625ml (2 1/2 cups) vegetable stock
08 -
700g of passata (smooth tomato purée)
→ Assembly Ingredients
09 -
375g of fresh lasagna sheets
10 -
750g of ricotta, mashed
11 -
80g (1 cup) of pre-shredded cheese mix
→ To Serve
12 -
Arugula for serving
# Instructions:
01 -
Heat up the olive oil and sauté the onion and garlic until soft. Toss in the zucchini, sweet potato, and lentils. Stir and let it cook for a minute.
02 -
Pour in most of the passata and the vegetable stock. Bring everything to a boil, then reduce to a simmer for 30 minutes until the lentils are tender. Let the mixture cool slightly.
03 -
Line the inside of the slow cooker with both parchment paper and foil. Trim the lasagna sheets to fit the bottom of the slow cooker.
04 -
Assemble layers in the slow cooker—start with the lentil mix, add lasagna sheets, spread ricotta, and sprinkle shredded cheese. Repeat until the last layer is lasagna sheets topped with the remaining passata.
05 -
Set the slow cooker on low and cook for 4 hours.
06 -
Preheat the broiler on high. Take the dish out of the slow cooker and let it rest for 10 minutes. Place it on a baking tray, peel away the parchment paper, and broil for 2-3 minutes until golden. Serve it with a side of arugula.
# Notes:
01 -
Stores in the fridge for up to 3 days
02 -
Can be frozen in single portions