Whether you're allergic to gluten or simply cutting down, Adam Gray's lasagne provides a gluten-free alternative, using thinly sliced sweet potato instead of pasta sheets. He also keeps things low in fat by substituting most of the cheese for some low fat yoghurt, and by using lean beef mince for the filling.
The folder name
Please choose a different name.
Please enter a name for the new folder.
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
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
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
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
1/2 bunch of basil, leaves picked and finely chopped
ground white pepper
Preheat the oven to 180°C/gas mark 4
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
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
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.