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30 • minutes
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4-6 • people
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Sweet Potato Beef Lasagne with Spinach

0/5 (1)


  • tick2 medium orange sweet potato
  • tick2 tsp Chantal Organics Coconut Oil
  • tick1 large red onion
  • tick500g beef mince
  • tick2 tsp garlic granules
  • tick1 tsp paprika (smoked or regular)
  • tick1/4 tsp chilli powder
  • tick1 tsp sea salt
  • tickFreshly ground black pepper
  • tick1 jar Chantal Organics Tomato Paste
  • tick1 tin Chantal Organics Tomatoes Chopped
  • tick2 large handfuls baby spinach
  • Cheese sauce
  • tick250g ricotta
  • tick250g sour cream
  • tick120g grated parmesan
  • Topping
  • tick60g or 1/2 cup grated parmesan
  • tick100g or 1/2 cup grated mozzarella


  • Step 1.

    Preheat the oven to 200ºC.

  • Step 2.

    Peel the sweet potato and cut into 4mm thick slices.

  • 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.

  • Step 4.

    Peel and chop the onion into small pieces.

  • Step 5.

    Wash the spinach and drain well.

  • Step 6.

    Heat the coconut oil in a large heavy based fry pan over medium heat.

  • Step 7.

    Add the onion and cook until soft and translucent, approximately 5 minutes.

  • Step 8.

    Add the mince and use a wooden spoon or cooking utensil to break it up, and combine with the onions.

  • Step 9.

    Add the garlic granules, spices, salt and black pepper, stirring well to combine.

  • Step 10.

    Add the tomato paste and stir well to combine.

  • Step 11.

    Add the chopped tomatoes and juice.

  • 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.

  • Step 13.

    13. In a small bowl mix together the ricotta, sour cream and grated parmesan.

  • Step 14.

    14. Line the base of a deep 2.6L oven proof dish with sweet potato slices.

  • 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.

  • Step 16.

    Repeat twice more with another layer of sweet potato, cheese mixture, mince then spinach.

  • Step 17.

    Finish with a final layer of sweet potato and sprinkle it with the parmesan and mozzarella.

  • 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.

  • Step 19.

    Remove the tin foil and cook for another 5 to 10 minutes, until the cheese topping is melted and golden.

  • Step 20.

    Let rest for 5 minutes before serving warm.

  • 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.

  • Step 22.

    Alternatively freeze for up to 1 month.

Chantal Organics Products used

Coconut Milk
Coconut Oil
Tomato Paste
Chopped Tomatoes

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