Skinny Sweet Potato Lasagna

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2 tbsp. olive oil

1 medium red onion, very finely chopped

2 carrots cut into tiny dice

2 celery sticks, cut into tiny dice

250 g minced beef

2 tbsp. double concentrated tomato puree

2 large garlic cloves, minced

150 ml dry red wine

400 g can lentils, of your choice

450 ml beef stock

1 tbsp. freshly chopped thyme leaves

2 bay leaves

2 medium sweet potatoes, peeled

75 g parmesan cheese, finely grated

sea salt flakes

coarse black pepper


1. In a large, heavy based casserole, heat the oil over a high heat. Once hot, add the chopped onion, carrots and celery, along with a teaspoon of salt (if you are using table salt, just use half a teaspoon). Stir fry for a minute, then reduce the heat to low, cover with a lid, and cook down for 20 minutes until soft and mushy.

2. Increase the heat to high and add the mince, tomato puree and the garlic cloves. Stir to coat, then add the wine and allow to bubble away before adding the canned lentils, stock, thyme and bay leaves, along with a teaspoon of pepper. Bring to a boil then simmer for 10 minutes, uncovered. Remove the bay leaves.

3. Preheat the oven to 200C/180C fan/gas mark 6

4. To layer, slice the sweet potatoes as finely as possible. Line the base of a roasting dish with a layer of sweet potato and top with half of the meat and lentil filling. Repeat. Sprinkle over the Parmesan cheese, and bake for 45 minutes. Serve with vegetables of your choice.

Bon Appetit!

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