How Sweet It Is Sweet Potato Lasagne
The recipe How Sweet It Is Sweet Potato Lasagne is ready in roughly 45 minutes and is definitely an amazing gluten free and lacto ovo vegetarian option for lovers of Mediterranean food. One portion of this dish contains about 25g of protein, 24g of fat, and a total of 501 calories. This recipe serves 6. For $4.4 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. 2 people have made this recipe and would make it again. This recipe from Foodista requires spinach, sweet potatoes, vegetable cooking oil, and marinara sauce. It works well as a main course. Overall, this recipe earns a spectacular spoonacular score of 86%. How Sweet It Is Sweet Potato Lasagne, Twice Baked Sweet Potato Potato Skins with Pecan Streusel (akan Individual Sweet Potato Casserole), and Twice Baked Sweet Potato Potato Skins with Pecan Streusel (akan Individual Sweet Potato Casserole) are very similar to this recipe.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
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
Equipment:
frying pan
oven
Cooking instruction summary:
- 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
Step by step:
1. 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.
2. Pour canola or vegetable cooking oil into a pan.
3. 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
4. Mix, Eggplants, Marinara Sauce, Sweet Potatoes, Spinach/Mushrom
5. Mix, Eggplants, Then finally sprinkle the remaining Monterey Jack/Cheddar Cheese Blend on top.
6. 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
Nutrition Information:
covered percent of daily need
