Easy cheese and tomato potato bake
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Indulge your taste buds in a tantalizing dance of flavours with our Easy Cheese and Tomato Potato Bake! Prepare to savour every delectable bite of this healthier twist on the classic potato bake. Imagine tender potato slices blanketed in vibrant tomato goodness, layered with melted cheese that stretches into a culinary masterpiece. With each forkful, you'll be treated to a perfect harmony of creamy, cheesy bliss and tangy tomato delight. So what are you waiting for? Let’s get cooking!
Ingredients:
400g can lentils, drained, rinsed
525g jar of Heinz Tomato and Garlic Bolognese Pasta Sauce
1 green onion, thinly sliced
2 tbsp chopped fresh flat-leaf parsley leaves
1kg potatoes, peeled, very thinly sliced
1 1/2 cups grated cheese
1/4 cup finely grated parmesan (or vegetarian hard cheese)
Chopped fresh parsley to serve
Instructions:
1. Preheat your oven to 180C/160C fan-forced and grease a 5cm-deep, 20cm x 26cm roasting pan.
2. Combine lentils, pasta sauce, onion and parsley in a large bowl. Season with salt and pepper.
3. Layer the dish by placing 1/6 of the potato slices on the base of the prepared pan. Spread 1/5 of the lentil mixture on top to cover. Repeat this layering process, ending with a final layer of potato slices. Sprinkle with cheese. Cover the pan tightly with baking paper and then with foil. Bake for 1 hour.
4. Remove the foil and baking paper. Bake for another 20 to 25 minutes or until the potato becomes tender and the cheese turns golden. Let it stand for 10 minutes before serving.
5. Serve sprinkled with parsley.
Optional Ways to Make it Extra Special:
1. Add a layer of sliced mushrooms and zucchini for an extra veggie boost.
2. Sprinkle the top with breadcrumbs for a crunchy, golden finish.
3. Top with a dollop of pesto for a burst of flavour.
Ingredients:
400g can lentils, drained, rinsed
525g jar of Heinz Tomato and Garlic Bolognese Pasta Sauce
1 green onion, thinly sliced
2 tbsp chopped fresh flat-leaf parsley leaves
1kg potatoes, peeled, very thinly sliced
1 1/2 cups grated cheese
1/4 cup finely grated parmesan (or vegetarian hard cheese)
Chopped fresh parsley to serve
Instructions:
1. Preheat your oven to 180C/160C fan-forced and grease a 5cm-deep, 20cm x 26cm roasting pan.
2. Combine lentils, pasta sauce, onion and parsley in a large bowl. Season with salt and pepper.
3. Layer the dish by placing 1/6 of the potato slices on the base of the prepared pan. Spread 1/5 of the lentil mixture on top to cover. Repeat this layering process, ending with a final layer of potato slices. Sprinkle with cheese. Cover the pan tightly with baking paper and then with foil. Bake for 1 hour.
4. Remove the foil and baking paper. Bake for another 20 to 25 minutes or until the potato becomes tender and the cheese turns golden. Let it stand for 10 minutes before serving.
5. Serve sprinkled with parsley.
Optional Ways to Make it Extra Special:
1. Add a layer of sliced mushrooms and zucchini for an extra veggie boost.
2. Sprinkle the top with breadcrumbs for a crunchy, golden finish.
3. Top with a dollop of pesto for a burst of flavour.
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