How Sweet It Is Sweet Potato Lasagne Recipe - Quick, Healthy & Ready in 45 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

Instructions:

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