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Lentil vegie rotolo bake
Lentil vegie rotolo bake
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Cheesy baked pasta with lentils and veggies - a delicious twist on a classic dish!
Instructions:
  • - Preheat the oven to 180C/160C fan forced. - Heat oil in a large deep frying pan over medium heat. - Sauté the onion until soft and golden, about 5 minutes. - Stir in the garlic and cook for 30 seconds. - Add diced vegetables and grated sweet potato or pumpkin, cook until soft, about 5 minutes. - Mix in the stock powder and lentils, then transfer to a large bowl. - Season to taste and allow to cool completely.
  • Pour 1 cup of passata evenly on the bottom of a 5cm-deep, 7-cup baking dish. In a bowl, mix mashed ricotta with basil and season with salt and pepper. Place a lasagne sheet on a clean surface, spread one-fifth of the ricotta mixture along one side of the sheet, then add one-fifth of the veggie mixture on top. Roll it up, cut into 8 pieces, and place them upright in the dish. Repeat with the remaining lasagne sheets, ricotta, and veggie mixture.
  • Mix the remaining 1/2 cup passata with 60ml (1/4 cup) water and pour it over the rotolo. Cover with foil and bake for 40 minutes. Uncover, add cheese, then bake for another 20 minutes until golden brown. Finish by sprinkling with extra basil.

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