I made this delicious dish last Sunday night and had it ready to eat Monday night after a long day.

A lasagna is the ultimate comfort food, but this simply modification harnesses the amazing flavours with half the calories. It can also be easily made vego by leaving out the beef mince and adding 100g mushrooms.

Ingredients

• 500g Sweet Potato, peeled
• 1g Olive Oil Spray
• 500g Eggplant, thinly sliced
• 1 Onion (89g), chopped
• 500g Lean Mince or 100g Mushrooms, chopped
• 2 cloves Garlic (6g), crushed
• 300g Reduced Fat Ricotta
• 75g Basil Leaves, chopped
• 1 x 400g cans Diced Tomato (400g), diced
• 50g Reduced Fat Mozzarella, grated (optional)
• 40g Baby Spinach

Method

1. Preheat oven to 200C.
2. In a large pot, sauté onion and garlic with a little oil until soft. Add mince (mushrooms) and cook until browned.
3. Add tomato, basil, salt and pepper. Cook for 20-30 minutes on low.
4. Cut the sweet potato and eggplant into thin, long diagonal slices.
5. In a large baking tray, spread a little of the tomato mixture over the base of a baking dish. Arrange half the eggplant on top. Top with the tomato mixture followed by the sweet potato, ricotta and the remaining eggplant. Top with the remaining tomato and sprinkle with the mozzarella. Bake for 35-45 minutes golden. Serve with baby spinach leaves.