How Sweet It is Sweet Potato Lasagne

November  9, 2009
0 Ratings
  • Serves a 9X13 Casserole Dish
Author Notes

This dish was inspired by the breakfast my grandmother always made me - Sweet Potato Congee with side dishes of sauteed spinach with black mushrooms, & asian eggplant with savory basil leaves. I took these flavors and spun a westernized twist by layering it into a sweet potato lasagne, and infusing with culturally diverse flavors. The eggplant is marinated in a blend of olive oil and Italian herbs, the spinach and portabello mushrooms tossed with heavy cream and Mexican cheese, and the sweet potatoes dipped in dry curry powder. The end result - a burst of complementary flavors that tastes as familiar as my grandma’s love, but with an exotic twist that dares to venture into unchartered territory.
Experimental Culinary Pursuits

What You'll Need
  • Casserole Ingredients
  • 4-6 Sweet Potatoes
  • 1 Large Eggplant
  • 10 ounces Frozen Chopped Spinach
  • 1 packet Baby Portabella Mushrooms, thinly sliced
  • 3-4 tablespoons Dry Curry Powder
  • 3-4 tablespoons Basil
  • 1 cup Olive Oil
  • 2 ounces chopped jalapeno peppers
  • 1/3 cup Half & Half
  • 8 ounces Monterey Jack Cheese
  • 2-3 cups Marinara Sauce (See Recipe Below)
  • Marinara Sauce
  • 1-2 Large Tomatoes
  • 1 cup Tomato Sauce
  • 2 tablespoons Tomato Paste
  • 1/2 cup Red Wine
  • 2 Garlic Cloves, Minced
  • 2 tablespoons Chopped Basil
  • 1/4 cup Olive Oil
  1. Make the Marinara Sauce - Sautee garlic in some olive oil for 2-3 minutes. Add Tomato components, olive oil, and mix well. After 10 minutes, add red wine and chopped basil. Set to low heat and simmer for 30-45 min. Set Aside.
  2. Slice Sweet Potatoes into 1/4 inch slices. Marinate in Olive Oil and Curry Powder. Set Aside.
  3. Slice Eggplants into 1/2 inch slices. Marinate in Olive Oil, Salt & Pepper, and Basil. Set Aside.
  4. Sautee Mushrooms in a pan with a little Olive Oil and season well with salt & pepper. Squeeze water out of Chopped Spinach and add Spinach & Jalapeno Peppers to the mushrooms.
  5. Slowly add in the Half & Half to the Spinach-Mushroom mix, until you reach a creamy consistency. Turn off the heat and fold in the 6oz of the Monterey Jack Cheese.
  6. In a 9 X 13 casserole pan, assemble the lasagne in this order: Sweet Potatoes, Spinach-Mushroom Mix, Eggplants, Marinara Sauce, Sweet Potatoes, Spinach Mushroom Mix, Eggplants. Marinara Sauce. Top with remaining 2oz of the Monterey Jack Cheese.
  7. Bake at 350-375 (depending on how fast your oven cooks) for about 40-45 min, until cheese is bubbly.
  8. Devour with Passion.

See what other Food52ers are saying.

  • Experimental Culinary Pursuits
    Experimental Culinary Pursuits
  • chefshortie
  • mchang18
  • jill Hollamby
    jill Hollamby

10 Reviews

Experimental C. November 13, 2009
Thanks so much everyone!

@chefshortie - it really is an amazing burst of flavors in your mouth!

@mchang18 - I can attest to the health factor. If health is a big priority for you, you can use non-fat half & half (like i did!) and low-fat cheese (or skip the cheese)

@jill Hollamby - It is quite comforting. I actually made half of it vegetarian, and at the request of my carnivorous boyfriend, layered some ground beef into the other half. I think the beauty of this is that it can be very versatile!

@shinyrock - please do, and let me know if you make any fun modifications to it!

@athencas - thanks
so much! I wanted to try something new and give a shoutout to my favorite cuisines!

@iceangel917 - let me know how it works out for you!

@gracieluve - Great idea! I'm going to ask my mom to let me make this for Thanksgiving!

@fanichu - Thanks!

@Lyndsayw - You're too kind :D
chefshortie November 12, 2009
italian, curry, and mexican! it sounds like a party in my mouth!
mchang18 November 12, 2009
I love this recipe. Hard to find something thats both healthy and good. Thanks!
jill H. November 10, 2009
A vegetarian version of the classic comfort food - awesome.
shinyrock November 10, 2009
mmm! i'm excited to try this! sweet potato is such a great food. it's good for you and just so yummy! this is such a great vegetarian twist.
athencas November 10, 2009
This looks so yummy! I love that it's a mix of so many flavors from different cultures.
iceangel917 November 10, 2009
This looks really great. Can't wait to try it.
gracieluve November 10, 2009
sweet potatoes, portobella mushrooms, eggplant, and cheese? Now how did Shelly know these are my favorite veggies! I can't wait to try this savory and delicious dish that is perfect for the season! Looks like we're going to have a new dish for Thanksgiving! delish!
fanichu November 10, 2009
wow! this looks yummy~!! =)
LyndsayW November 10, 2009
Shelly always creates the most interesting dishes from the most creative ingredients. I am so impressed by her ability to match flavors and this recipe is no exception! Another winner!