Skinny sweet potato lasagne
John Whaite is feeding our need for substantial food in the cold, wet weather but is also helping us stay healthy with his skinny lasagne!
He swaps the pasta sheets for very finely sliced layers of sweet potato for a much healthier slow-release carb.
Ingredients
2 tbsp olive oil1 medium red onion, very finely chopped2 carrots, cut into tiny dice2 celery sticks, cut into tiny dice250g minced beef2 tbsp double concentrated tomato puree2 large garlic cloves, minced150ml dry red wine400g can lentils, of your choice450ml beef stock1 tbsp freshly chopped thyme leaves2 bay leaves2 medium sweet potatoes, peeled75g Parmesan cheese, finely gratedSea salt flakesCoarse black pepper
Method
In a large, heavy based casserole, heat the oil over a high heat. Once hot, add the chopped onion, carrots and celery, along with a teaspoon of salt (if you are using table salt, just use half a teaspoon). Stir fry for a minute, then reduce the heat to low, cover with a lid, and cook down for 20 minutes until soft and mushy.
Increase the heat to high and add the mince, tomato puree and the garlic cloves. Stir to coat, then add the wine and allow to bubble away before adding the canned lentils, stock, thyme and bay leaves, along with a teaspoon of pepper. Bring to a boil then simmer for 10 minutes, uncovered. Remove the bay leaves.
Preheat the oven to 200C/180C fan/gas mark 6
To layer, slice the sweet potatoes as finely as possible. Line the base of a roasting dish with a layer of sweet potato and top with half of the meat and lentil filling. Repeat. Sprinkle over the Parmesan cheese, and bake for 45 minutes. Serve with vegetables of your choice.