Sweet Potato Beef Lasagne with Spinach
Our gluten free twist on a family classic uses sweet potatoes instead of lasagne sheets. With a healthy proportion of vegetables, this is sure to become a regular addition to your weekly dinner menu. Dinner with leftovers for lunch!
Ingredients
2 medium orange sweet potato- 2 tsp Chantal Organics Coconut Oil
- 1 large red onion
- 500g beef mince
- 2 tsp garlic granules
- 1 tsp paprika (smoked or regular)
- 1/4 tsp chilli powder
- 1 tsp sea salt
- Freshly ground black pepper
- 1 jar Chantal Organics Tomato Paste
- 1 tin Chantal Organics Tomatoes Chopped
- 2 large handfuls baby spinach
- Cheese sauce
- 250g ricotta
- 250g sour cream
- 120g grated parmesan
- Topping
- 60g or 1/2 cup grated parmesan
- 100g or 1/2 cup grated mozzarella
instructions
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Step 1.
Preheat the oven to 200ºC.
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Step 2.
Peel the sweet potato and cut into 4mm thick slices.
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Step 3.
Place the sweet potato slices onto two lined oven trays and place in the oven to roast for 10 to 15 minutes, or until cooked through and soft.
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Step 4.
Peel and chop the onion into small pieces.
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Step 5.
Wash the spinach and drain well.
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Step 6.
Heat the coconut oil in a large heavy based fry pan over medium heat.
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Step 7.
Add the onion and cook until soft and translucent, approximately 5 minutes.
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Step 8.
Add the mince and use a wooden spoon or cooking utensil to break it up, and combine with the onions.
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Step 9.
Add the garlic granules, spices, salt and black pepper, stirring well to combine.
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Step 10.
Add the tomato paste and stir well to combine.
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Step 11.
Add the chopped tomatoes and juice.
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Step 12.
Continue to cook the beef mixture over medium to low heat, stirring occasionally, until most of the liquid has evaporated, about 5 minutes.
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Step 13.
13. In a small bowl mix together the ricotta, sour cream and grated parmesan.
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Step 14.
14. Line the base of a deep 2.6L oven proof dish with sweet potato slices.
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Step 15.
Spread with 1/3 of the cheese mixture, followed by 1/3 of the mince, then lay 1/3 of the spinach over the mince layer.
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Step 16.
Repeat twice more with another layer of sweet potato, cheese mixture, mince then spinach.
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Step 17.
Finish with a final layer of sweet potato and sprinkle it with the parmesan and mozzarella.
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Step 18.
Cover with tin foil and place in the oven to bake for 15-20 minutes, or until you can see the lasagne bubbling underneath.
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Step 19.
Remove the tin foil and cook for another 5 to 10 minutes, until the cheese topping is melted and golden.
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Step 20.
Let rest for 5 minutes before serving warm.
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Step 21.
Store any leftovers in a sealed container in the fridge for up to 3 days, and be sure to reheat well before serving.
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Step 22.
Alternatively freeze for up to 1 month.
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Chantal Organics Products used
