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ingredients potatoes eggplant spinach packet Curry basil olive oil jalapeno peppers cheese marinara sauce marinara sauce tomatoes tomato sauce tomato paste red wine garlic basil olive oil
Viewed: 15 - Published at: 7 years agoIngredients
- 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
Method
- 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.
- Slice Sweet Potatoes into 1/4 inch slices. Marinate in Olive Oil and Curry Powder. Set Aside.
- Slice Eggplants into 1/2 inch slices. Marinate in Olive Oil, Salt & Pepper, and Basil. Set Aside.
- 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.
- 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.
- 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.
- Bake at 350-375 (depending on how fast your oven cooks) for about 40-45 min, until cheese is bubbly.
- Devour with Passion.
