Lentil vegie rotolo bake

serves / 4 prep / 30 minutes cook / 1 hour 10 minutes

Ingredients

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

250g mixed vegetables, diced (such as capsicum, mushrooms, zucchini)

120g grated sweet potato or pumpkin

2 tsp vegetable stock powder

400g can brown lentils, rinsed, drained

375ml (11⁄2 cups) tomato passata

500g fresh ricotta

1⁄4 cup chopped fresh basil, parsley, oregano or sage, plus extra leaves, to serve

5 sheets fresh lasagne

80g (1 cup) coarsely grated cheese

1. Preheat oven to 180C/160C fanforced. Heat the oil in a large, deep frying pan over medium heat. Cook onion for 5 minutes, until soft and golden. Add garlic and stir for 30 seconds. Add diced vegetables and grated sweet potato or pumpkin. Cook, stirring often, for 5 minutes, until soft.

Stir in stock powder and lentils. Transfer to a bowl. Season. Cool completely.

2. Spread 1 cup passata over the base of a 5cm-deep, 7-cup baking dish. Mash ricotta in a bowl and stir in basil. Season. Lay a sheet of lasagne on a work surface. Spread one-fifth of the ricotta mixture down a long side of sheet. Top with one-fifth of the vegie mixture. Roll up lengthways, then cut into 8 pieces. Place, upright and close together, in dish. Repeat the process with the remaining lasagne, ricotta and vegie mixture. 3. Combine the remaining 1⁄2 cup passata with 60ml (1⁄4 cup) water and pour over rotolo. Cover with foil and bake for 40 minutes. Remove foil, sprinkle with cheese and bake for 20 minutes or until golden brown. Sprinkle with basil.