Sweet potato lasagna with spinach
A vegetarian lasagna packed with vegetables. With two types of cheese for an extra crunchy layer, and pine nuts in the filling for a fun twist and extra crunch.
Eating enough vegetables difficult? Not with this vegetarian lasagna packed with vegetables. The pine nuts give the filling a nice twist and extra crunch. The mozzarella and aged cheese create an irresistibly crunchy layer and complete this casserole!
Preparation
Preheat the oven to 200°C (400°F). Peel and finely chop the onion and garlic. Heat the oil in a pan and sauté the onion and garlic until translucent. Add the leek and sweet potato cubes and cook for 10 minutes. Deglaze with the red wine and simmer for 1 minute. Add the passata, spinach, lentils, sea salt, and the World Spice Meal - Lasagna and cook for 10 minutes over medium heat.
Heat a pan and toast the pine nuts until golden brown. Drain the mozzarella and tear it into pieces.
Spoon a layer of tomato sauce into the bottom of the baking dish and cover with lasagna sheets. Garnish with pine nuts and mozzarella. Repeat this process three times. Finish with grated cheese.
Place the lasagna in the preheated oven and bake for 30 minutes. Remove from the oven and serve warm.
Ingredients
- 1 ui
- 2 tenen knoflook
- 1 el olijfolie
- 200 g gesneden prei
- 400 g zoete aardappelblokjes
- 150 ml rode wijn
- 500 g passata
- 200 g spinazie
- 310 g linzen uit blik
- 1 tl Zeezout
- 2 el World Spice Meal - Lasagne
- 50 g pijnboompitten
- 600 g mozzarella
- 250 g lasagnebladen
- 70 g geraspte oude kaas
Supplies
- Oven dish (30x20 cm)
Products used in this recipe
€2,79