Potatoes: Heat a saucepan of water on the stove and add sweet potato. Bring to the boil. When potatoes are soft, remove from heat and mash with a fork and set aside.
Preheat oven to 180 degrees C/350 F.
Beef: Heat a pan on high heat on the stove, and lightly cook the onion and garlic for 1 minute.
Add the beef mince to the pan, breaking it into pieces so it cooks evenly. Use a spatula to break up the mince further and brown the meat.
Once meat is cooked reduce heat to low to medium, add the curry powder, salt, tomato paste and beef stock cube crumbled up. Stir to combine – about another minute.
Add the Taco Sauce, tomatoes and soy sauce and stir in.
Add the frozen veges and stir in for another minute until combined.
Reduce heat to low and simmer for 10 minutes.
Assembly: In a rectangle oven proof dish, add half of the mince, next add the lasagne sheets (3 or 4 depending on how big your dish is), then add the second half of the mince and pat down with a spatula.
Finally add the mashed sweet potato, using a fork to spread it out across the mince. Sprinkle the grated cheese on and bake for 30 minutes.
Allow to cool for 2 minutes on a pot stand before serving.
Serving Suggestion: Steamed green beans, or steamed broccoli