Gluten-free lean beef lasagne

servings2
1 hour 30 minutes

Ingredients

  • 500g of lean beef mince
  • 2 red onions, peeled and finely diced
  • 2 garlic cloves, peeled and crushed
  • 300ml of passata, chunky
  • Worcestershire sauce
  • 1/2 bunch of basil, leaves picked and finely chopped
  • 3 sweet potatoes, peeled and thinly sliced into 2-3mm discs
  • 500ml of low fat natural yoghurt
  • 100g of mature cheddar, grated
  • 100ml of rapeseed oil
  • sea salt
  • ground white pepper

Method

1
Place a large, heavy-based pan over a medium heat and add the rapeseed oil. Once hot, add the chopped onions and garlic and cook without colouring for 3-4 minutes
  • 100ml of rapeseed oil
  • 2 red onions, peeled and finely diced
  • 2 garlic cloves, peeled and crushed
2
Add the mince and fry until lightly coloured all over, making sure to break up the mince as it cooks to achieve an even colouring
  • 500g of lean beef mince
3
Continue cooking for a further 5 minutes, stirring occasionally, then stir in the passata and mix well to combine. Bring to the boil and allow to simmer gently for 10 minutes
  • 300ml of passata, chunky
4
Add a good splash of Worcestershire sauce to the mince, followed by the basil leaves. Mix well, season to taste with salt and pepper, then remove from the heat and set aside
  • Worcestershire sauce
  • 1/2 bunch of basil, leaves picked and finely chopped
  • sea salt
  • ground white pepper
5
Preheat the oven to 180°C/gas mark 4
6
To assemble the lasagne, spoon some of the beef mix into a shallow ovenproof baking dish. Spread out into an even layer to cover the bottom, then lay slices of the sweet potato on top to completely cover the mince
  • 3 sweet potatoes, peeled and thinly sliced into 2-3mm discs
7
Repeat this process so that you are left with 2 layers of mince and 2 layers of sweet potato. Add 1 more layer of mince, then spread the yoghurt on top. Sprinkle with the grated cheese, then bake in the oven for 25-30 minutes until the cheese has browned nicely and the filling is piping hot
  • 500ml of low fat natural yoghurt
  • 100g of mature cheddar, grated