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:

  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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  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.
  7. 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:

Quickview
500 Calories
25g Protein
23g Total Fat
53g Carbs
52% Health Score
Limit These
Calories
500k
25%

Fat
23g
36%

  Saturated Fat
12g
81%

Carbohydrates
53g
18%

  Sugar
19g
21%

Cholesterol
57mg
19%

Sodium
1264mg
55%

Get Enough Of These
Protein
25g
50%

Vitamin A
28060IU
561%

Vitamin K
217µg
207%

Manganese
1mg
71%

Selenium
45µg
65%

Calcium
624mg
62%

Phosphorus
613mg
61%

Potassium
1986mg
57%

Fiber
13g
55%

Vitamin B3
10mg
53%

Copper
1mg
53%

Vitamin B6
0.96mg
48%

Vitamin B2
0.81mg
48%

Folate
180µg
45%

Vitamin B5
3mg
40%

Iron
6mg
34%

Magnesium
137mg
34%

Vitamin E
5mg
34%

Vitamin C
22mg
27%

Zinc
4mg
27%

Vitamin B1
0.35mg
23%

Vitamin B12
0.59µg
10%

Vitamin D
0.84µg
6%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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