Preparation Steps
- 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.