Sweet potato moussaka

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Prep time:

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Serves: 4

By katese11



  • 2 tbsp tomato puree

  • 2 tbsp olive oil

  • 1 tbsp balsamic vinegar

  • 800g chopped tomato

  • 500g pork mince

  • 2 large sweet potato peeled and sliced into thin discs

  • 6 lasagne sheets

  • 2 cloves garlic finely chopped

  • 1 Parmesan grated

  • 400g white sauce


  1. Fry the mince in the tomatoes, balsamic vinegar, tomato puree and garlic until cooked through.
  2. Spoon half of the mince followed by half of the potato discs into a large oven dish.
  3. Pour 150g of white sauce across the mixture, then repeat step 2.
  4. Pour white sauce onto the top and sprinkle with grated cheese.
  5. Bake at 200C for 45 minutes.

Handy Hint

Try a small teaspoon of nutmeg mixed into the white sauce for an extra delicious flavour!

Additional Information

  • pork

  • Can Freeze

  • Make Ahead

  • Meat

  • Winter

  • Autumn

  • Nut Free

  • Egg Free

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Your comments

  • katese11 03/08/11 18:56

    This is a solution that I came up with when I fancied moussaka but my husband doesn't like aubergines (for some weird reason). I used pork mince to make it taste different to lasagne but would work with any meat. The lasagne sheet is just used to anchor the whole thing together.