Sweet Potato Lasagne

Updated: Feb 8

Sweet Potato Lasagne

A deliciously modern twist on a tasty classic; layers of sweet potato and rich bolognese with a oozy cheese sauce.


NUTRITION (PER SERVING) 540kcal | 40g Protein | 50g Carbs | 20g Fats


750g Lean Beef Steak Mince (5% fat)

1kg Sweet Potatoes (Peeled)

500g Tomato Passata

500ml Semi Skimmed Milk

50g Unsalted Butter

50g Plain Flour

50g Prep Kit Tomato Pesto

25g Prep Kit BBQ Seasoning

100g Grated Cheese (optional)

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  1. In a hot, heavy based, frying pan sprinkle in the lean beef steak mince and season with the Prep Kit BBQ seasoning and fry until brown and slightly caramelised.

  2. Stir in the Prep Kit Tomato Pesto and remove from the heat.

  3. Add the mince to a large saucepan and simmer with the tomato passata (lid on) for around 10 minutes, stirring occasionally.

  4. In another saucepan, slowly melt the butter and sprinkle in the flour.

  5. Mix well until a smooth paste is formed and gradually add the milk with a whisk.

  6. Once all the milk is added, and the sauce has thickened, remove from the heat.

  7. Slice the sweet potato into thin slices, and begin to layer in a deep roasting tin.

  8. Add an even layer of the mince and repeat with the sweet potato (2 layers is good enough)

  9. Add a final layer of sweet potato and pour over the white sauce (sprinkle wih cheese if you macros allow)

  10. Bake in the oven 200C for around 35-40 minutes, until browned and bubbling.

  11. Remove from the oven and stand for around 15 minutes before serving.

Perfect on its own or with any veg for extra goodness.

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