Lasagne with lentils and sweet potato


Lasagne with lentils and sweet potato

  1. Mix the two flours together, make a well in the middle and add the eggs.
  2. Starting from the centre mix the eggs well and slowly fold in the flour and continue to knead until the eggs and the flour are amalgamated and the pasta can be formed into a ball. The exact quantity of flour will depend on the size of the eggs, but do not worry, flour can be either added or discarded as required.
  3. Carry on kneading the pasta on the board holding it with one hand while you roll it from you with the heel of the palm of the other hand. After about 10/15 minutes the dough should have the right, somewhat elastic, consistency.
  4. When ready leave to rest for ½ hour.
  5. In the meantime, dice the sweet potatoes and cook in the milk with a pinch of salt for 20 minutes, add the watercress and cook for a further 5 minutes. Mash the ingredients with a potato masher or a stick blender to obtain a thick creamy consistency.
  6. Using a sauté pan, cook the chopped leek with 30g butter and a drop of water, add the drained lentils, toss the ingredients and cook for a few minutes, adjust the seasoning.
  7. Roll the pasta down and cut into 10cm squares. Cook a few at the time in a pot of simmering water for 2/3 minutes.
  8. Drain and cool down in cold water.
  9. Carry on until all of the sheets are cooked. When cold, remove from the water and leave to dry on a cloth.
  10. Grease an ovenproof dish and add a couple of ladles of the sweet potato mix, cover with a layer of pasta, more potato mix and some lentils, 'dust' with Parmesan and so on until all the ingredients have been used.
  11. Finish the last layer with the sauce, dust with Parmesan cheese and the remaining butter.
  12. Cook in a preheated oven at 180°C for about 20 minutes.


Of course you can use bought in fresh or dried lasagne. We just wanted to show you how simple it is to make fresh pasta from scratch.

© Felice Tocchini 2011

Food photography by Alex Miller.




Ingredients for the pasta

250g white flour

50g buckwheat flour

2 eggs

Warm water


Ingredients for the sauces

300g peeled sweet potatoes

300g lentils (cooked in salted water)

1 litre milk

1 leek

50g grated Parmesan cheese

50g butter

Large bunch of watercress, roughly chopped

Salt and pepper

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