Sweet potato lasagne

Low carb lasagne replaces pasta with low GI sweet potato

Ingredients                                         Method

  • 1kg turkey mince
  • 450g sweet potato
  • 2 tsp crushed garlic
  • 2 tsp oregano
  • 2 chicken stock cubes
  • 20g butter
  • 20g wholemeal spelt flour
  • 250g frozen spinach
  • 250g frozen carrots
  • 300ml milk
  • 1 tin of chopped tomatoes
  1. Heat a large saucepan and cook the turkey, stirring frequently, until it is lightly browned and crumbly.
  2. Tip the mince into a colander and leave to drain.
  3. Return to the pan and add the frozen vegetables.
  4. Add the garlic, oregano, salt, pepper  and chicken stock cubes. 
  5. Cook until the frozen vegetables are heated through
  6. Slice the sweet potato thinly using a mandolin
  7. Layer the meat mixture in a large casserole dish, alternating with a layer of sweet potato. Finish with a layer of sweet potato
  8. In the meantime make the sauce. Start by melting the butter in a small saucepan
  9. Remove the pan from the heat and add the flour, a little at a time, stirring continuously until a smooth paste is formed
  10. Next add the milk a little at a time, stirring into the paste. Continue stirring until the sauce comes to the boil.
  11. Pour the sauce over the top of the layered sweet potato and meat
  12. Cook in the oven for 30 mins at 200 C





Serving size:



Nutrition per serving

Protein Carbs Fat Fibre
32g 13g 4g 4.8g




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