Sweet Potato Lasagna

Yummy sweet potato lasagna with a side salad of chopped cooked beet root, peppers, spinach and sweet corn with a drizzle of low fat dressing.

I've pointed it as follows...

2 pp for 1/4 of a sweet potato
6 pp for amount of mince used in entire dish
1pp for the phili for white sauce
2pp for the low fat mozzarella
0 for all the veggies except for the sweet corn.

(11 pp for the lasagna but I halved it & put leftovers in fridge)

Lasagna:

• Thinly slice s.potato and par-boil for 10 mins.
• While cooking, dry fry lean mince with onions and garlic.
• Once browned, add a tin of chopped tomatoes to the pan and allow to simmer.
• For the white sauce, I used some low fat phili with a bit of skimmed milk to thin it out.
• Layer as you would with a normal lasagna, topping off with a little grated fat reduced mozzarella.
• Bake in the oven for around 30-40 mins and serve with side salad.