Sweet potato Beef Lasagne

A low carb & low saturated fat sweet potatoe lasagne, full of flavour using thin sweet potato slices as the lasagne sheets, offers a delicious healthy carb alternative.

  • 1kg beef mince
  • 2 tbsp. olive oil
  • 400g sweet potato
  • 1 medium red onion diced
  • 4 garlic cloves diced
  • 2 tbsp. tomato puree
  • 250 water
  • 1 gravy stock cube
  • 1 tsp. salt, black pepper, paprika, garlic powder
  • 1 tbsp. chives, parsley, basil
  • 1 fresh mozzarella

Cheese sauce 

  • 500g ricotta cheese
  • 150g mature cheddar cheese
  • 150g grated mozzarella
  • 50g parmesan cheese
  • 100ml whole milk
  • 2 eggs
  • 1 tbsp. chives, parsley, basil
  • 1 tsp. salt, black pepper, paprika, garlic powder.


  1. Wash and peel your sweet potato then cut in half. Now use a mandolin to create thin sweet potato slices then set aside.
  2. In a frying on high heat add some olive oil and cook down some red onions and garlic until soft.
  3. Now add beef mince and cook for 10 minutes until dark then season with salt, pepper, garlic, all purpose paprika and herbs. add tomato puree and water and gravy stock cube then mix together until everything is cooked.
  4. Make cheese sauce by adding ricotta to a mixing bowl with 2 eggs, parmesan cheese, cheddar and mozzarella cheese, milk and seasonings and herbs then mix together until smooth.
  5. Use a oven tray, add mince at the base followed by sweet potato slices, then add ricotta cheese mix, more mince and so on. finish by adding fresh mozzarella, cheddar cheese, and fresh herbs.
  6. Cook for 30 minutes in oven at 180 degrees. serve with fresh salad.