10 ounces spinach frozen with excess water squeezed out chopped
0.5 cup half and half
12 ounces monterrey jack cheese
2 jalapeno finely chopped
3 cups tomatoes store bought (home made or a jar of 24 oz )
6 servings salt and pepper to taste
4 sweet potatoes and into
1 tablespoon vegetable oil
Equipment
frying pan
oven
Directions
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, 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
