How Sweet It Is Sweet Potato Lasagne

How Sweet It Is Sweet Potato Lasagne

How Sweet It Is Sweet Potato Lasagne

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   12 Points
Cuisine
  • Mediterranean
  • Italian
  • European
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 12 Baby Portabella Mushrooms, sliced
  • 3 tablespoons Dry Curry Powder
  • 2 tablespoons Dried Basil Leaves
  • 1 Eggplants
  • 10 ounces Frozen chopped Spinach, with excess water squeezed out
  • 1/2 cup Half & Half or Heavy Cream
  • 12 ounces Montery Jack & Cheddar Cheese Mix
  • 2 Jalapenos, finely chopped
  • 3 cups Marinara Sauce (home made or a jar of 24 oz store bought)
  • Salt & Pepper, to taste
  • 4 Sweet Potatoes
  • 1 tablespoon Canola or Vegetable Cooking Oil
Instructions

Slice the Sweet Potato into 1/4 inch thick slices. Boil until semi-cooked (about 10 min). Rub the slices with a dry curry powder & olive oil (1cup) mixture. Set aside and let marinate for at least 10 min.Slice Eggplants into 1/4 inch thick slices and rub all over with an olive oil (1 cup)/dried basil/salt & pepper mix. Set aside and let marinate for at least 15 min.

Pour canola or vegetable cooking oil into a pan.

Saute spinach and mushrooms for about 3-5 min, add in jalapenos and salt & pepper to taste.Turn the heat down and add in some heavy cream and about 1/2 of the mexican cheeses until mixture is creamy, but not watery.Start layering the lasagne in this order: Sweet Potatoes, Spinach/Mushroom

Mix, Eggplants, Marinara Sauce, Sweet Potatoes, Spinach/Mushrom

Mix, Eggplants, Then finally sprinkle the remaining Monterey Jack/Cheddar Cheese Blend on top.

Bake at 350-375 for about 35-45 min, depending on how your oven works. You'll know it's ready when you can pass through a fork easily through all the layers.Devour with Passion

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