If you’re grain free or can’t get your hands on gluten free pasta, this recipe is the go. I use potato and sweet potato instead of pasta and a ricotta sauce instead of going to the effort of making a béchamel sauce. By the way, it’s delicious. the kids gave it a double thumbs up.


Gluten, egg and nut free



  • 1kg of beef mince
  • 1 brown onion, finely diced
  • 2 carrots, grated
  • 1 zucchini, grated
  • 2 cloves garlic, crushed
  • 1 jar passata sauce
  • 1 Tbsp. tomato paste
  • 1 tsp. mixed dried herbs
  • 1 tsp. raw sugar
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 Tbsp. Extra Virgin Olive oil


  • 750g ricotta
  • ½ Cup milk


  • 1 large sweet potato, peeled, cut into 1cm strips lengthways.
  • 4 medium potatoes, peeled and cut into 1cm strips lengthways.


  • 1 Cup grated tasty cheese


  • Heat a large saucepan or steamer top high heat and begin to cook cut potatoes. Keep and eye on them as they are thin and won’t take long to cook.
  • In the meantime, heat oven to 180°C.
  • Heat a large frying pan or cast iron pan on medium-high heat. Once the pan is hot, add olive oil.
  • Add onion and cook for 2 minutes until translucent, then add garlic and cook stirring for 1 minute.
  • Turn heat up to high and add mince. Make sure u break it up as you put it into the pan so you don’t end up with big clumps of meat.
  • Cook the mince, stirring for 3 to 4 minutes until it begins to go brown.
  • Add carrot and zucchini and cook stirring for 2 minutes.
  • Stir in tomato paste. Once that is combined, stir in passata sauce. I always like to add about ½ cup of water to the empty jar of passata, put the lid on, give it a shake and then add it to the meat as well as sugar, salt, pepper and herbs and stir to combine.
  • Bring to the boil and then reduce the heat to low.
  • Gently simmer for 15 minutes.
  • Mix the milk and ricotta to make the cheese sauce.
  • Make sure you check on the potatoes. they should be soft but still a little firm as they are going to be cooked more in the oven and it will prevent them from falling apart when handling. Allow them to cool enough to handle.
  • Once the meat sauce is cooked and then sauce is reduced a little, spread a thin layer on the bottom of a greased casserole dish.
  • Layer some potato and sweet potato on top of the meat, then spread some cheese sauce over the top as you would a lasagne.
  • Repeat this process until you fill the casserole dish. Make sure you finish with cheese sauce. Sprinkle the grated cheese on the top of it.
  • Place in the oven to cook for 25 to 30 minutes until the cheese on top is golden and bubbly.
  • Once the lasagne is cooked, take it out of the oven and let it stand for 5 minutes.
  • Serve with steamed vegetables or a salad.


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