Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

How Sweet It Is Sweet Potato Lasagne

 
One serving costs about $4.4 One serving costs about $4.4

$4.40 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,gluten-free,gluten free,lacto ovo vegetarian lunch,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:86%

Spoonacular Score: 86%

 

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).

Lasagne works really well with Chianti, Montepulciano, and Sangiovese. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. One wine you could try is Cecchi Chianti Classico. It has 4 out of 5 stars and a bottle costs about 19 dollars.

Cecchi Chianti Classico

Chianti Classico is the flagship wine of the Cecchi family. The wine is characterized by an intense, ruby red color, which tends towards granite with aging. On the palate, it is harmonized by a dry, full flavor. On the nose, it is full, rich and vinous, characterized by hints of violets.

» Get this wine on Wine.com

Ingredients

Servings:
12
12  baby portabella mushrooms
baby portabella mushrooms
3 Tbsps
3 Tbsps dry curry powder
dry curry powder
2 Tbsps
2 Tbsps dried basil leaves
dried basil leaves
1
1  eggplants
eggplants
10 ounces
10 ounces frozen spinach
frozen spinach
0.5 cup
0.5 cup heavy cream
heavy cream
12 ounces
12 ounces montery jack & cheddar cheese mix
montery jack & cheddar cheese mix
2
2  jalapenos
jalapenos
3 cups
3 cups marinara sauce
marinara sauce
some
some salt & pepper
salt & pepper
4
4  sweet potatoes
sweet potatoes
1 Tbsp
1 Tbsp vegetable cooking oil
vegetable cooking oil
12  baby portabella mushrooms
12
baby portabella mushrooms
3 Tbsps dry curry powder
3 Tbsps
dry curry powder
2 Tbsps dried basil leaves
2 Tbsps
dried basil leaves
1  eggplants
1
eggplants
10 ounces frozen spinach
10 ounces
frozen spinach
0.5 cup heavy cream
0.5 cup
heavy cream
12 ounces montery jack & cheddar cheese mix
12 ounces
montery jack & cheddar cheese mix
2  jalapenos
2
jalapenos
3 cups marinara sauce
3 cups
marinara sauce
some salt & pepper
some
salt & pepper
4  sweet potatoes
4
sweet potatoes
1 Tbsp vegetable cooking oil
1 Tbsp
vegetable cooking oil

Equipment

oven
oven
frying pan
frying pan
oven
oven
frying pan
frying pan


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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  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.
  7. Devour with Passion

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.40
Ingredient
12 baby portabella mushrooms
3 tablespoons dry curry powder
2 tablespoons dried basil leaves
1 eggplants
10 ounces frozen spinach
½ cups heavy cream
12 ounces montery jack & cheddar cheese mix
2 jalapenos
3 cups marinara sauce
4 sweet potatoes
1 tablespoon vegetable cooking oil
Price
$11.18
$0.92
$0.68
$1.52
$1.92
$0.33
$3.77
$0.12
$2.89
$3.01
$0.05
$26.39

Nutritional Information

Quickview
500 Calories
25g Protein
23g Total Fat
53g Carbs
52% Health Score
Limit These
Calories
500k
25%

Fat
23g
36%

  Saturated Fat
12g
81%

Carbohydrates
53g
18%

  Sugar
19g
21%

Cholesterol
57mg
19%

Sodium
1264mg
55%

Get Enough Of These
Protein
25g
50%

Vitamin A
28060IU
561%

Vitamin K
217µg
207%

Manganese
1mg
71%

Selenium
45µg
65%

Calcium
624mg
62%

Phosphorus
613mg
61%

Potassium
1986mg
57%

Fiber
13g
55%

Vitamin B3
10mg
53%

Copper
1mg
53%

Vitamin B6
0.96mg
48%

Vitamin B2
0.81mg
48%

Folate
180µg
45%

Vitamin B5
3mg
40%

Iron
6mg
34%

Magnesium
137mg
34%

Vitamin E
5mg
34%

Vitamin C
22mg
27%

Zinc
4mg
27%

Vitamin B1
0.35mg
23%

Vitamin B12
0.59µg
10%

Vitamin D
0.84µg
6%

covered percent of daily need

Related Recipes