Healthy Lentil Lasagne - Gluten Free

Lentils – they can make you think of hippies in sandals, but really, lentils are not only nutritious, but actually very delicious and happily eaten by my children.  If you want to try them out on your family for the first time, I highly suggest you try this Lentil Lasagne.  My lot all happily gobbled it down without any comments of “where’s the meat?”, so that’s a win-win for me.  

Serves 4-5


  • 3-4 large kumara peeled (sweet potato)

  • 6 silverbeet leaves - stems removed (or a bunch of spinach could be an option)

  • 2 x 400g cans of lentils or 3 cups of cooked lentils

  • 400g can of tinned chopped tomatoes

  • half a tube of tomato paste

  • 1/2 cup of red wine

  • 1/4 cup of olive oil

  • 1 x onion diced

  • 2 x gloves garlic, minced

  • Optional - 1 x grated carrot and/or 1 x grated courgette

  • 1 1/2 x cup of cheese

  • Salt & pepper


  1. Pre-heat oven to 180 C.

  2. Grease a large baking dish - size 30 x 35 cm.

  3. Slice the peeled kumara very finely into rounds.

  4. In a large pot, add some coconut or olive oil, heat on low and put the diced onion and garlic in.

  5. Cook on low until soft and clearish . 

  6. If using, add in grated carrot and courgette to the cooked onion and garlic and sautee for 5 minutes.

  7. Remove the pot from the heat and add in the lentils, tomatoes, tomato paste, olive oil, wine and salt and pepper.

  8. Put back on the element and heat through.

  9. Once warmed, add the lentil mixture to the baking dish.

  10. Rip the silverbeet into large pieces and scatter over the top of the lentil mixture.

  11. Arrange kumara in lapped layers over the silverbeet until fully covered.

  12. Top with grated cheese.

  13. Bake for 30-45 minutes until golden on top and heated through.

  14. Serve with a side salad.