Happy weekend!

What is going on with this cold weather?! I was sure the spring was coming!! 

This week’s delicious recipe is a comfort food, cosy, heart and soul-warming delight! 

Roast Veg & Lentil Bake Fibre Points 12+

½ butternut squash

2 medium sweet potatoes

3 peppers (mix colours)

2 large onions

1 aubergine

4 cloves garlic

1 can chopped tomatoes

2 tbsp tomato puree

1 cup red lentils (rinsed in cold water)

½ cup fresh basil (1 tablespoon dried)

Chillies (optional)

Lasagne pasta sheets

Cheese sauce / béchamel sauce

Slice butternut squash, aubergine and sweet potatoes to approx 1 cm slices, chop onions, peppers, and any other veg you like roasted, peel garlic cloves, put in a roasting tin, drizzle oil over and put in the oven to roast for approx 30 mins, at 200c.

In a pot – heat tablespoon oil then cook 1 onion chopped till soft, add the tin tomatoes, chillies, tomato puree, basil and lentils – simmer till lentils are soft (about 15-20 mins – you may need to add water as the lentils soak to keep the sauce).

In a lasagne tray, layer the veg, tomato, and lentil mix, topping off with tomato and lentil sauce. Add cheese sauce / béchamel sauce either between the layers or just as a top layer.

In a preheated oven, bake for approx 30 mins to cook the pasta.

This will make 4 (or 6) portions, depending on how big a portion you like. The portions can be frozen.

Enjoy… and let me know what you think!

Are you, or do you know someone struggling with health issues? 

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