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Vegetarian | Nut Free
1 x 425g Tin of Lentils rinsed and drained.
1 400g TIn of Crushed Tomatoes
2 Cloves of Garlic
1 White Onion finely diced
1/2 Sweet Potato peeled and diced
1 Vegetable Stock Cube
Instant Lasange Sheets
1 Cup Pizza Cheese
1 Cup Butternut Pumpkin peeled and diced
1 TBSP Italian Herbs
In a large heavy based saucepan, heat some EVOO.
Add in the onion and cook until tender.
Add in the garlic, sweet potato, pumpkin, crushed tomato, italian herbs and lentils and mix to combined.
Dissolve the stock cube in 300mL of Hot water and add into the sauce. Make sure that there is enough liquid covering all of the ingredients, if there isn't just add more water.
Bring mixture to the boil and then reduce to a simmer for 2-3 hours or until the sauce has thickend and the pumpkin and sweet potato have completey cooked through. Remove from heat.
With a stick blender, blitz the mixture to make into a sauce. You want this to be the thickness of bolognase mince. You may need to place back on the stove if it needs to reduce down more.
In a large deep baking dish layer the lasagne so that you have sheets first, then sauce and then cheese. Repeat these steps until all of the mince has been used up. Top the Lasagne with a little bit more cheese and then place into preheated oven (follow the lasagne sheet's packet for cooking instructions). Remove from oven, allow to cool slightly and then serve!
Making this dish? We would love to see it! Tag @crunchandconutrition on Instagram
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