Method

• 1.
  Preheat oven to 180°C. Grease 2 baking trays and line with baking paper.
• 2.
  Toss sweet potato slices with 2 tbs olive oil. Spread over prepared trays, overlapping. Cover with a sheet of baking paper and roast for 20 minutes or until tender. Remove paper and cook for a further 5 minutes or until just golden. Set aside to cool slightly.
• 3.
  Meanwhile, to make chilli sauce, place coriander, cumin and peppercorns in a saucepan over medium heat and toast for 2 minutes or until fragrant. Using a mortar and pestle, pound until finely ground.
• 4.
  In the same pan, heat remaining 1 tbs oil over medium heat. Add onion, garlic and chipotle, and cook, stirring, for 3-4 minutes or until onion has softened. Add tomato paste and ground spices, and cook, stirring, for a further 2 minutes or until ingredients start to catch on base of pan.
• 5.
  Add capsicum and beans, and cook, using a wooden spoon to break up the beans slightly, for 4-5 minutes or until capsicum has softened. Add tomatoes and 1 cup (250ml) water, then increase heat to high and bring to the boil. Reduce heat to a simmer and cook, stirring occasionally, for 20 minutes or until liquid is reduced by half. Stir through lentils and set aside to cool slightly.
• 6.
  Combine cottage cheese, mozzarella and milk in a bowl.
• 7.
  For the tomato salsa, combine all ingredients in a bowl.

• 8.
  To assemble lasagne, grease 4 x 500ml (2-cup) ovenproof dishes. Divide half the chilli sauce among dishes and cover with a single layer of sweet potato followed by one-third of the cheese mixture, then another layer of sweet potato. Repeat layering process, finishing with a final cheese layer.
• 9.
  Scatter with polenta, drizzle with oilve oil and bake for 30 minutes or until bubbling. Preheat oven grill to high. Place lasange under grill, checking every 2 minutes, for 4-5 minutes or until golden and polenta is crisp. Serve topped with tomato salsa and micro coriander.