This wholesome lasagne uses rainbow chard and sweet potato instead of pasta sheets, and a rich tomato lentil filling instead of minced beef.
Prep time: 25 minutes | Cooking time: 55 minutes
Six large sweet potatoes, peeled and very thinly sliced
Six rainbow chard leaves, stems removed; you could also use Swiss chard, spinach or kale
100g feta cheese, crumbled
For the lentil filling
2 x 400g tins lentils, rinsed and drained
1 x 400g tin chopped tomatoes
125g tomato purée
60ml olive oil
For the béchamel sauce
2 tbsp rice flour, cornflour or potato flour
250ml whole organic milk
Large handful fresh herbs, such as parsley, chives and basil, roughly chopped
¼ tsp ground nutmeg
Preheat the oven to 180C/160C fan/gas mark 4. Grease a 30x35cm baking dish.
Put all the lentil filling ingredients in a bowl. Season with a good pinch of sea salt and freshly ground black pepper, mix well and set aside.
To make the béchamel sauce, melt the butter in a saucepan over medium heat. Stir in the rice flour until smooth, then cook for 1-2 minutes, until bubbling and golden brown. Pour in the milk and whisk well until smooth. Add the herbs, nutmeg and a pinch of salt and pepper. Continue to whisk for about five minutes, until the sauce thickens. Remove from the heat.
To assemble, first add a layer of sweet potato to the baking dish, then a layer of chard. Top with the lentil sauce, then layer again with the sweet potato and chard.
Pour the béchamel sauce over the lasagne, then sprinkle the crumbled feta over the top.
Bake for 45 minutes, or until golden on top and bubbling around the edges.
Leave to cool slightly before serving.
Recipe from My Family Table by Eleanor Ozich (Murdoch Books, £16.99)