Noth­ing says “eat me” more than cheesy lasagne. Our healthy makeover uses sweet potato and is gluten free.

Healthy Food Guide (Australia) - - CONTENTS -

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.

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