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1. Preheat the oven to 200ºC.
2. Peel the sweet potato and cut into 4mm thick slices.
3. Place the sweet potato slices onto two lined oven trays and place in the oven to roast for 10 to 15 minutes, or until cooked through and soft.
4. Peel and chop the onion into small pieces.
5. Wash the spinach and drain well.
6. Heat the coconut oil in a large heavy based fry pan over medium heat.
7. Add the onion and cook until soft and translucent, approximately 5 minutes.
8. Add the mince and use a wooden spoon or cooking utensil to break it up, and combine with the onions.
9. Add the garlic granules, spices, salt and black pepper, stirring well to combine.
10. Add the tomato paste and stir well to combine.
11. Add the chopped tomatoes and juice.
12. Continue to cook the beef mixture over medium to low heat, stirring occasionally, until most of the liquid has evaporated, about 5 minutes.
13. In a small bowl mix together the ricotta, sour cream and grated parmesan.
14. Line the base of a deep 2.6L oven proof dish with sweet potato slices.
15. Spread with 1/3 of the cheese mixture, followed by 1/3 of the mince, then lay 1/3 of the spinach over the mince layer.
16. Repeat twice more with another layer of sweet potato, cheese mixture, mince then spinach.
17. Finish with a ﬁnal layer of sweet potato and sprinkle it with the parmesan and mozzarella.
18. Cover with tin foil and place in the oven to bake for 15-20 minutes, or until you can see the lasagne bubbling underneath.
19. Remove the tin foil and cook for another 5 to 10 minutes, until the cheese topping is melted and golden.
20. Let rest for 5 minutes before serving warm.
21. Store any leftovers in a sealed container in the fridge for up to 3 days, and be sure to reheat well before serving.
22. Alternatively freeze for up to 1 month.
-Recipe by Chantal Organics.