Easy Cheese And Tomato Potato Bake

For a healthier version of the classic potato bake, try using a rich tomato based sauce instead of heavy cream.

The ingredient of Easy Cheese And Tomato Potato Bake

• 400g can lentils drained rinsed
• 525g jar heinz tomato and garlic bolognese pasta sauce
• 1 green onion thinly sliced
• 2 tablespoons chopped fresh flat leaf parsley leaves
• 1kg sebago potatoes peeled very thinly sliced
• 1 1 2 cups grated tasty cheese
• 1 4 cup finely grated parmesan or vegetarian hard cheese
• chopped fresh flat leaf parsley to serve

The Instruction of easy cheese and tomato potato bake

• preheat oven to 180c 160c fan forced grease a 5cm deep 20cm x 26cm roasting pan
• combine lentils pasta sauce onion and parsley in a large bowl season with salt and pepper
• layer 1 6 of the potato slices over the base of prepared pan top with 1 5 of the lentil mixture spreading to cover repeat layering finishing with a layer of potato sprinkle with cheeses cover tightly with baking paper then foil bake for 1 hour
• remove and discard foil and paper bake for a further 20 to 25 minutes or until potato is tender and cheese is golden stand 10 minutes serve sprinkled with parsley

Nutritions of Easy Cheese And Tomato Potato Bake

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