Beef and Sweet Potato Lasagne

  • Serves:
6
  • Prep:
10 min
  • Cook:
30 min

Ingredients

  • 2tsp extra virgin olive oil
  • 600g sweet potato, unpeeled, scrubbed and cut into rough chunks
  • 2 cloves garlic, crushed
  • 500g lean beef mince
  • 700g jar passata sauce
  • 6 Mountain bread wraps
  • 3 carrots (300g), grated
  • 100g baby spinach leaves, finely chopped
  • 200g low-fat cottage cheese
  • 30g parmesan, grated

Salad to serve:

  • 4 cups salad leaves
  • 1/2 a medium cucumber, sliced
  • 20 cherry tomatoes
  • 80g fetta, cubed
  • 18 green olives, whole

Method

  1. Preheat oven to 180°C.
  2. Steam sweet potato in the microwave or steamer until soft (5-8 minutes). Mash, then set aside and keep warm
  3. Heat oil in a large pan on medium-high heat. Add garlic & mince, breaking up with a wooden spoon to brown
  4. Stir through passata sauce and leave for 10 minutes to reduce. Remove from heat and set aside
  5. While the mince is cooking, grate the carrot and finely chop the spinach leaves
  6. In a medium casserole dish or tin, place down 2 mountain bread wraps
  7. Spread half the mince mixture over the base, top with half the sweet potato, half the grated carrot, then half the spinach
  8. Top with 2 mountain bread wraps and spread with all of the cottage cheese. Sprinkle over the remaining spinach leaves, then repeat step seven
  9. Top with the final 2 mountain bread wraps and sprinkle parmesan evenly over the top
  10. Bake for 15 minutes or until heated through and golden brown
  11. Serve with a side salad.

 

Top Tip: For a higher carbohydrate variation, use lasagne sheets instead of mountain bread wraps.

Nutrition

Per Serve

Energy:

1755kJ
(420kcal)

Protein:

35g

Fat:

12g
(saturated 5g)

Carbohydrate:

36g

Fibre:

10g

Sodium:

955mg

Fruit:

0

serves

Vegetables:

4

serves

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