Lentil & Sweet Potato Gluten-Free Lasagne

This Lentil and Sweet Potato Gluten-Free Lasagne really appeals when it’s cold and damp outside as it’s a bit of a comfort food in our house!

At the same time it’s lovely and nourishing for your child and actually the whole family too.

I use sweet potatoes instead of traditional lasagne sheets which make this recipe gluten-free but also packs in lots of vitamins (particularly vitamin A), minerals, antioxidants and fibre.

Lentils are a great alternative to meat and provide a good source of plant-based protein and the critical nutrient, iron.

And to help the iron get where it needs to in the body, I’ve used tomatoes for Vitamin C.

Ingredient Swaps

For convenience, I used Merchant Gourmet’s cooked puy lentils in this recipe. You can find them in most major supermarkets. If not, feel free to use a dried version, this will just increase the cooking time.

You can use chopped tomatoes in place of passata.

You could use white potatoes or butternut squash instead of sweet potato for the lasagne sheets.

You can swap the dried basil for any herb of your choice.

How to Store

This recipe makes 3 small ramekins of lasagne, so if you want to store the leftovers for another day, just cover the ramekin in foil (once the lasagne has cooled) place it in the fridge for 30 minutes and then pop it in the freezer for up to 3 months.

Allow the lasagne to thoroughly defrost in the fridge overnight before reheating.

You can reheat in the oven at 180°C covered in foil for around 30 minutes – check the lasagne is heated through before serving.

Lentil and Sweet Potato Gluten-Free Lasagne

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Servings 3
Calories 184 kcal


  • 1 tsp olive oil + extra for greasing inside of ramekins
  • 1 small clove of garlic finely chopped
  • 25 g onion diced
  • 30 g mushrooms diced
  • 125 g Merchant Gourmet cooked puy lentils
  • ½ tsp dried basil
  • 120 g tomato passata + 2-3 tbsp for topping the lasagne at the end
  • 125 ml boiling water
  • 130 g sweet potato peeled and thinly sliced into discs
  • 80 g ricotta cheese
  • 30 g grated mozzarella cheese


  • Preheat the oven to 180°C / gas mark 4 and grease 3 ramekins.
  • Heat the olive oil in a medium saucepan on a medium-high heat, then add the onions and garlic and cook for 1-2 minutes before adding the lentils, mushrooms, passata and boiling water.
  • Bring the sauce to a boil and then simmer for 10-15 minutes uncovered, stirring every now and then to allow the sauce to reduce.
  • Divide the ingredients evenly between the 3 ramekins, starting with the ricotta, then a layer of sweet potato, followed by a layer of the lentil tomato sauce – repeat a layer of sweet potato, lentil sauce, sweet potato – and finally add a thin layer of tomato passata, followed by a sprinkle of mozzarella.
  • Place the ramekins on a shallow baking tray and cover them with foil. Bake for 20 minutes, then remove the foil and bake for a further 10-15 minutes – until the sweet potato is tender and the cheese has browned slightly on top.
  • Remove from the oven and allow to cool for a few minutes before serving.


Tip: You can use a vegetable peeler or mandoline slicer to cut super thin slices of sweet potato.
Nutrition per portion: 184 kcal, 5.3g fat
Allergens: Milk
Age suitability: 10 months+
Keyword gluten-free lasagne

With thanks to Abbie Jones for her help in designing this recipe.

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I’m Sarah, a Registered Dietitian, Children’s Nutritionist and mummy from East Sussex. My blog is to guide & inspire you with information about weaning, nutrition, food and toddler feeding. Learn more about me here.

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