GO FOR GOLD!
Nothing says “eat me” more than cheesy lasagne. Our healthy makeover uses sweet potato and is gluten free.
Our healthy makeover ‘lasagne’ uses sweet potato — and it’s gluten free, too!
Sweet potato ‘lasagne’
Serves 6 Cost per serve $3.85 Hands-on time 15 min Cooking time 35 min
gluten free diabetes friendly 600g sweet potatoes, scrubbed,
sliced lengthways into thin slices 1 tablespoon olive oil 2 garlic cloves, crushed 2 teaspoons dried oregano Large pinch chilli flakes 400g lean beef mince 1 x 400g can no-added-salt
chopped tomatoes 1 tablespoon Worcestershire sauce 250g reduced-fat cottage cheese 120g baby spinach 80g grated reduced-fat cheddar 4 cups steamed broccoli, to serve 1 Preheat oven to 180°C. Place sweet potatoes in a microwave-proof dish with 2 tablespoons of water. Cover and microwave on high for 8–10 minutes, or until tender. Drain and set aside. 2 Meanwhile, heat the olive oil in a large non-stick frying pan over high heat. Add the garlic, oregano, chilli flakes and mince, then fry mixture for 6–8 minutes, or until browned. Add tomatoes and Worcestershire sauce, then boil for a further 10 minutes, or until the sauce has thickened. 3 Spoon half of the mince mixture into a medium, deep ovenproof dish. Completely cover mince with half of the sweet potatoes. Spread with half of the cottage cheese, followed by half of the spinach. Repeat the layers in the same order. Scatter with grated cheese and season with cracked black pepper, then press lasagne down lightly to compact the layers a little. 4 Bake lasagne for 15 minutes, or until cheese is melted and golden. Serve with steamed broccoli.