Easy vegetarian lasagne recipe
This lasagne has it all: it’s quick to make and is packed with lentils and vegetables, yet still tastes wonderfully indulgent and comforting.
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Ingredients
- 1 garlic clove, crushed or finely grated
- 2 carrots, peeled and coarsely grated
- 300 g sweet potatoes, coarsely grated
- 2 x 400 g tins chopped tomatoes
- 1 tbsp dried oregano
- 250 g pre-cooked Puy or green lentils
- 600 g cottage cheese
- 190 g mozzarella, grated
- 200 g fresh lasagne sheets
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