This is a traditional lasagne recipe made grain and gluten free by replacing the pasta sheets with thinly sliced sweet potato. It also adds a heap of flavour. You can replace the layers with zucchini instead or alternate layers between the two.
- 1 kilo lean beef. You can use others like chicken or pork etc if you like
- 2-3 medium sized sweet potato
- 1 medium brown onion, diced
- 1 jar of tomato spaghetti sauce
- 1 and a half cups cottage cheese
- 1 egg
- 1 and a half cups grated reduced fat mozzarella cheese (keeping half a cup aside)
- 1/4 cup grated parmesan cheese
- 1 teaspoon dried basil
- 2 cloves garlic, minced
- small amount of coconut butter or olive oil
- salt and pepper
- In a medium frypan over a medium heat, melt coconut butter (or add olive oil) and cook onion until slightly translucent. Add mince and brown. Add salt and pepper if desired. Add spaghetti sauce and simmer for a few minutes.
- Prepare your sauce mixture in a medium sized bowl by combining the cottage cheese, egg, 1 cup of mozzarella cheese, parmesan cheese, basil and garlic. Mix well.
- In a baking dish approximately 8 x 10 inch, alternate layers of mince, sweet potato noodles (see picture below) and cheese sauce. You should get about 3 layers.
- Try to finish with the top and bottom layers being beef. If there is not enough then you can pour a little spaghetti sauce over the top instead.
- Cover the top with remaining half a cup of parmesan cheese. Cover with aluminium foil and place in a preheated oven at 185 degrees Celsius for about 60 minutes or until the sweet potato is very tender. You can check by poking it with a fork. If it goes all the way to the bottom with very little resistance then it is done.
- Remove foil and bake for a further 10 minutes uncovered.
- Allow to stand for 15 minutes before serving.
Your sweet potato should be sliced with a vegetable peeler and overlapped for each layer as shown.