6 Serves
89 Mins
Slice the sweet potatoes into 1/4 inch thick rounds and boil in a large pot until semi-tender, approximately 10 minutes.
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AustrianVitamin E
3 mg / 15 mgVitamin K
248 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
109 µg / 400 µgCalcium
864 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
106 mg / 420 mgPhosphorus
647 mg / 1,250 mgPotassium
834 mg / 4,700 mgSodium
1299 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
7 g / 28 gSugar
7 g / 50 gSaturated Fat
27 g / 20 gCholesterol
136 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
In a small bowl, whisk together curry powder and olive oil. Brush the sweet potato slices with this mixture and let them marinate for 10 minutes.
Slice the eggplants into 1/4 inch thick rounds. In a bowl, combine olive oil, dried basil, salt, and pepper. Coat the eggplant slices thoroughly and let them marinate for 15 minutes.
Heat vegetable oil in a frying pan over medium heat. Sauté the spinach and mushrooms for 3 to 5 minutes until wilted and soft. Stir in the chopped jalapenos, salt, and pepper.
Reduce the heat to low, pour in the heavy cream, and stir in half of the Mexican cheese blend until the mixture is creamy and well-combined.
In a casserole dish, layer the ingredients: start with sweet potatoes, followed by the spinach-mushroom mixture, eggplant slices, and a spread of marinara sauce. Repeat the layers once more.
Top the lasagna with the remaining Monterey Jack and Cheddar cheese. Bake in a preheated oven at 190°C for 35 to 45 minutes, or until a fork passes easily through all layers.
9
g43
g31
g
Malaysian
American