Lean Beef Mince & Sweet Potato Lasagne With Mozzarella

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Slice your potato[es] (skins on) into discs (approx. 0.5cm thick)

Add the sweet potato discs to a baking tray (or two!) with a small drizzle of olive oil and a pinch of salt

Put the tray[s] in the oven and cook for 10-12 min until softened slightly

Whilst the sweet potatoes are cooking, peel and finely chop your brown onion[s]

Top, tail, and finely dice your carrot[s]

Heat a large, wide-based pan (preferably non-stick) with a small drizzle of olive oil over a medium heat

Once hot, add the chopped onion and diced carrot with a pinch of salt and cook for 4 min or until softened

Meanwhile, drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper

Tear the drained mozzarella into bite-sized pieces

Once the onion and carrot have softened, add your mince to the pan and increase the heat to high

Cook for 3-4 min or until browned all over, breaking it up with a wooden spoon as you go

While the mince is cooking, boil half a kettle

Peel and finely chop (or grate) your garlic

Dissolve your beef stock mix, tomato paste, dried oregano and a pinch of sugar in 200ml [300ml] [400ml] boiled water – this is your tomato stock

Once the beef has browned, add the chopped garlic to the pan and cook for 30 secs then add the tomato stock with a generous grind of black pepper and cook for 5-7 min or until thickened to a ragù-like consistency and the beef mince is cooked through (no pink meat!) – this is your ragù

Meanwhile, add a pot to a medium heat with 2 tbsp [3 tbsp] [4 tbsp] vegetable oil, once hot, add 20g [30g] [40g] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux

Gradually whisk 250ml [375ml] [500ml] milk into the roux, a little at a time and cook for 2-3 min or until a smooth, thick sauce remains

Remove from the heat, season with salt and pepper – this is your béchamel sauce

While the béchamel is cooking, combine the balsamic vinegar with a small drizzle of olive oil and a pinch of pepper – this is your dressing

Wash your salad, then pat it dry with kitchen paper

Layer the bottom of an oven-proof dish with half of the sweet potato discs followed by half of the ragú, half of the béchamel sauce and half of the torn mozzarella

Repeat this process until you end up with a final layer of the remaining béchamel sauce

Top with the remaining torn mozzarella and cook in the oven for 20-25 min or until golden and bubbling – this is your mince & sweet potato lasagne