Sweet Potato Lasagna

Yields: 1 Serving Difficulty: Medium Prep Time: 20 Mins Cook Time: 35 Mins Total Time: 55 Mins

Lasagna is often a family favourite and this recipe offers a pasta free option for all those out there who are Gluten-free.


0/15 Ingredients
Adjust Servings
  • Nacho Cheese Sauce


0/10 Instructions
    Mince and Sauce
  • Preheat your oven to 190°C
  • Slice your sweet potato into chips that are about 1mm in thickness. This can be achieved easily using a mandoline or a sharp knife.
  • Heat at your pan to a medium temperature and melt your butter. Once melted add diced onion, ginger and garlic and sliced mushrooms to the pan and stir until brown. Add your lean mince and teaspoon oregano, thyme and salt and pepper to taste.
  • Once the meat is well brown add your Dolmio Hidden Veg Tomato Pasta Sauce and stir until combines.
  • Nacho Cheese Sauce
  • Chop your sweet potato and carrot until small cubes and boil until tender.
  • Combine cooked potato, carrots, olive oil, milk of choice and combine into the blender.
  • Add a generous sprinkle of Delicious Nacho Cheese Seasoning and continue to blend until smooth.
  • Assemble Lasagna
  • Layer your casserole dish and create your first laying using the sweet potato slices. Pour out half of the meat sauce and spread your nacho cheese sauce and then evenly sprinkling it with Bio Cheese Shred Pizza.
  • Repeat these steps again with another layer of sweet potato and nacho cheese sauce. Don't top the lasagna with cheese just yet.
  • Cover and place the lasagna in the oven for 30 minutes then remove to add your Bio Cheese Shred Pizza. and then cover again and place back in the over for the remaining 5 minutes.

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