This is made with my six year old fussy eater in mind and
catering to her tastes so hiding certain veggies!
1 can of savoury lentils
4 pieces of rye mountain bread
1 large piece of sweet potato
2 med potatoes
1.5 cups of mixed corn, peas, grated zucchini, grated carrot
2 cups of grated cheese
Steamed sweet potato with a good knob of butter, cracked pepper and nutmeg, mix in all ingredients but leave some texture.
slice potatoes ready for layering
place the mixed veg in a pot with butter, salt and pepper and warm through.
I lined bottom of square baking dish with the lentils then added some of the mixed veg and topped with cheese and 2 layers of mountain bread.
Next I layered sliced potatoes and gave them a liberal sprinkling of salt and pepper then topped with rest of veg mix, cheese and last 2 sheets of bread.
Lastly I topped with all the sweet potato and the rest of the cheese.
Of course you can use any veg you want. I used the mountain bread to make this wheat free but normal pasta can be used. It doesn't need to be cooked as such, just warmed through in the oven.