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beef sweet potato zucchini lasagna

sweet potato zucchini lasagna

Watching your carbs but still want an affordable warming meal? This beef sweet potato zucchini lasagna substitutes vegetables for the traditional pasta sheets. It’s full of rich flavor, but with far fewer carbohydrates. Make extra quantities and freeze in portions for easy week day meals.

beef sweet potato zucchini lasagna

  • 1 large onion, diced
  • 3 tablespoons olive oil
  • 750g Ritchies premium beef mince
  • 3 medium garlic cloves, finely chopped
  • 1 bay leaf
  • 1 tablespoon fresh thyme leaves or 2 teaspoons dried thyme leaves
  • 700g tomato passata
  • 2 teaspoons dark brown sugar
  • sea salt and freshly ground black pepper
  • ½ cup chopped fresh basil leaves or 1 tablespoon dried basil

white sauce

  • 3 tablespoons plain flour
  • 50g butter
  • 2 cups milk
  • 1 bay leaf
  • ½ teaspoon of ground nutmeg
  • ½ cup grated mozzarella
  • ½ cup grated tasty cheese
  • 2 large zucchini, sliced
  • 1 large sweet potato, peeled and finely sliced

beef sweet potato zucchini lasagna method

First, make the beef sauce. In a large pan or sauté pan on a medium heat, add the diced onion and olive oil. Cook, stirring occasionally until the onion is soft and starting to turn golden.

Add the garlic and cook until fragrant – about 30 seconds. Turn the heat up high and add the Ritchies beef mince. Cook stirring often until the mince is well browned. Pour in the passata, add the dark brown sugar, thyme, bay leaves and dried basil if you’re using it. Bring to a fast simmer, place the lid on the pan, and turn the heat down so the sauce simmers gently. Cook for about 1 hour stirring occasionally until the sauce is thick. Remove the lid for the last 15 minutes if the sauce still needs to reduce. If you’re using fresh basil, stir it in now. Season generously to taste.

While the beef sauce cooks, place the sliced zucchini in a single layer on a large non-reactive tray. Scatter very lightly with salt and allow it to sit for about ½ hour to draw out some of the moisture.

Pre heat oven to 180oC.

In a medium pan on a low heat, melt the butter, stir in the flour and cook, stirring constantly for about 30 seconds.

Slowly pour in the milk, stirring rapidly to ensure the flour and butter is a smooth consistency. If you do get lumps, whisk rapidly with a balloon whisk until the sauce become smooth. Add the bay leaf and ground nutmeg. Bring to a simmer until the sauce thickens. Season lightly. Remove from the heat and place the lid on the pan until ready to assemble the lasagna. This will stop a skin forming on the surface of the sauce.

Drain the zucchini. Dry with absorbent kitchen paper. Spread half the beef sauce evenly in the bottom of a 20 x28 x 5cm deep ovenproof dish. Top with a layer of zucchini.

Add another layer of beef sauce. Cover with a layer of sweet potato. Finish with a layer of white (béchamel) sauce, removing the bay leaf. Scatter generously with both cheeses. Bake in the preheated oven for about 45 minutes until the sweet potato is tender and the cheese topping is golden brown. Serve hot with salad.

Serves 6. Preparation time, 15 minutes. Cooking time, 2 hours.

beef sweet potato zucchini lasagna
beef sweet potato zucchini lasagna
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beef sweet potato zucchini lasagna
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