Wednesday, February 29, 2012

Lentil and Kumara Lasagne

So I have spent several hours each night for the last week pain stakingly peicing together our wedding albums online....tonight I finally finished it, there were no corrupt blank missing looked beautiful....then I proceeded through the checkout only for the web site to tell me that the album I had just built with my own blood sweat and tears was not the corresponding size with the voucher I was trying to use to pay for it....therefore one must go through the entire process of building the album, in the correct size, again.

Like that wasn't annoying enough, I had an epic fail with a cake tonight which I tried to fix, failed again and subsequently through out...there was much swearing and foot stamping re: the cake...and by the time the photo web site slapped me in the face I was so exhausted I just closed it down and came here to tell you about something guaranteed to cheer you up, even when the universe wants to chew you up, spit you out and then do it all over again.

Lentil and Kumara Lasagne

Looks good doesn't it?

All you will need is:

1 onion finely diced
2 tspns crushed garlic
1 medium kumara chopped into cubes
1 cup red lentils
1.5 cups vegetable stock
2.5 cups passata
150g baby spinach
300g extra light ricotta
25g parmesan
1 pkt cannelloni sheets
1/2 cup grated cheese

Add the kumara to a pot of boiling water on the stove top and cook for 8-10 mins or until tender. Drain, roughly mash and set aside.

Add the onion to a fry pan over medium heat and gently soften, add the garluc, lentils, sweet potato, stock and 1.5 cups of the passata. Bring the mixture to the boil and reduce heat. Allow the mixture to simmer, with the lid on, for 15-20 mins stirring occasionally.

Pre-heat your oven to 180C.

In a microwave safe bowl, add the spinach and microwave on high for 60 seconds. Allow it to cool before ringing out the excess moisture. Roughly chop and stir the spinach and parmesan through the ricotta, season with salt and pepper.

Once your lentil mixture is done you can start assembling your lasagnes. I made 4 individual square lasagnes, but you could use any shape ramekin for this.

Place a tablespoon of passata in the base of 4 individual ramekins. Top with 1 x cannelloni sheet. Divide half of the lentil mixture between the ramekins. Top with another cannelloni sheet and the remaining lentil mixture. Then add the last of the cannelloni sheets and pour over the remaining passata. Finish with the ricotta mixture, some grated cheese and a sprinkle of salt and pepper.

Bake for around 20 mins or until cheese is melted and golden. Serve with a garden salad.

This dish is so yummy and filling and just down right awesome! See just writing about it has cheered me up.....although I refuse to speak to the universe until it agrees to play nice.

Hope you are all having a fantastic week!

Mrs B xx

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