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Easy cheese and tomato potato bake
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Upgrade your potato bake with a flavorful tomato sauce for a lighter twist!
Ingredients:
  • 400g can lentils, drained, rinsed
  • 525g jar Tomato and Garlic Bolognese Pasta Sauce
  • 1 green onion, thinly sliced
  • 40.00 ml chopped fresh flat-leaf parsley leaves
  • 1kg Sebago potatoes, peeled, very thinly sliced
  • 375.00 ml grated tasty cheese
  • 62.50 ml finely grated parmesan (or vegetarian hard cheese)
  • Chopped fresh flat-leaf parsley, to serve
Instructions:
  • Preheat your oven to 180C/160C fan-forced and generously grease a 5cm-deep, 20cm x 26cm roasting pan.
  • Mix together the lentils, pasta sauce, onion, and parsley in a large bowl, and season with salt and pepper to taste.
  • Arrange a portion of the potato slices on the bottom of the prepared pan. Add a portion of the lentil mixture, spreading it evenly. Repeat the layers, ending with a layer of potato on top. Sprinkle with cheeses. Cover securely with baking paper and foil. Bake for 1 hour.
  • Unwrap and discard foil and paper. Continue baking for an additional 20 to 25 minutes or until the potato is tender and the cheese is golden. Let it stand for 10 minutes before serving. Sprinkle with parsley before serving.

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