How Sweet It Is Sweet Potato Lasagne
Basic Information
- Servings: 6
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 86.45
- Health score: 52.00
- Weight Watcher points: 12.00
Summary
How Sweet It Is Sweet Potato Lasagne is a main course that serves 6. For $4.4 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. One serving contains 501 calories, 25g of protein, and 24g of fat. This recipe from Foodista has 2 fans. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. If you have eggplants, jalapenos, basil leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns an amazing spoonacular score of 84%. Similar recipes are 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).
Ingredients
baby portabella mushrooms12
curry powder3 tablespoons
basil leaves2 tablespoons
eggplants1
spinach10 ounces
heavy cream0.5 cup
montery jack & cheddar cheese mix12 ounces
jalapenos2
marinara sauce3 cups
salt & pepper6 servings
sweet potatoes4
vegetable cooking oil1 tablespoon
Instructions
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.
Step 2
Pour canola or vegetable cooking oil into a pan.
Step 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
Step 4
Mix, Eggplants, Marinara Sauce, Sweet Potatoes, Spinach/Mushrom
Step 5
Mix, Eggplants, Then finally sprinkle the remaining Monterey Jack/Cheddar Cheese Blend on top.
Step 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
Categories
Cuisines: Mediterranean, Italian, European
Dish Types: lunch, main course, main dish, dinner
Diets: gluten free, lacto ovo vegetarian