Sweet potato lasagne
A delicious Sweet Potato Lasagne recipe that is a great option for those following a gluten-free and lacto-ovo vegetarian diet. This Mediterranean-inspired dish is perfect to serve as a main course and covers 44% of your daily requirements of vitamins and minerals. It takes about 45 minutes to prepare and has an amazing Spoonacular score of 84%.
Ingredients
portabella mushrooms
12
madras curry powder
3 Tbsps
dried basil
2 Tbsps
eggplant
1
frozen spinach
283.5 g
half n half
121 ml
monterey jack cheese
340.19 g
jalapeno
2
marinara sauce
735 ml
salt and pepper
6 servings
sweet potato
4
vegetable oil
1 Tbsp
Method
- 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
Nutrition:
Carbs
53 g
Fat
23 g
Protein
25 g
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