Serves 6

Ingredients

3 Large sweet potatoes, peeled and sliced 

3 cloves garlic, crushed

600g lean beef mince

8 slices of chorizo

400g chopped tomatoes

2 tbsp tomato puree

2 tbsp olive oil

1 tbsp dried oregano

1 tsp cumin

8 mushrooms, sliced

1 onion, diced

½ tsp sea salt

100 g mozzarella

50 g cheddar

500 g Greek yoghurt

500 g cottage cheese

1 egg

1 tbsp chopped parsley

1 tbsp olive oil

Method

Preheat your oven to 190°C.

Slice the sweet potatoes into long wide thin slices. Place the sliced sweet potato in a pre-heated oven to cook for 20 minutes.

In a medium bowl, combine the cottage cheese with the egg, yoghurt, olive oil and finely chopped parsley. Mix well and then set aside.

Heat 1 tbsp. olive oil over medium-high heat in a large pan. Once hot, add the dried oregano, salt, garlic, onions and cumin. Once sweated down turn up the heat and add the lean beef and chorizo. Cook this until it becomes well-browned. Once the meat is well-browned, remove it from the pan and set aside.

Then, add in the mushrooms and cook for an additional 4-5 minutes. Return the cooked beef and add the tomatoes and tomato puree into the pan and stir to mix well.

To assemble the lasagne, use a 9x16 casserole dish and create the first layer with the pre-cooked sweet potato slices. Make the slices overlap so there are no spaces. Pour out half of the meat sauce over the sweet potato slices and spread out evenly. Pour out half of the cottage cheese mixture over the meat sauce and spread evenly.

Repeat these three steps with another layer of sweet potato slices, meat sauce, and then the cottage cheese. Top with a thin layer of sliced fresh mozzarella and cheddar and then place in the oven and bake for 30 minutes.