Mushroom And Sweet Potato Lasagna

• 14 oz sweet potatoes, peeled and thinly sliced
• 2 tbsp olive oil
• 1 None onion, finely chopped
• 2 cloves garlic, crushed
• 9 oz mushrooms, sliced
• 2 tsp chopped fresh rosemary
• 1 jar (24 oz) tomato pasta sauce
• 1 pkg (9 oz) oven ready lasagna noodles
• 7 oz baby spinach, chopped
• 1 cup grated mozzarella cheese
• None None Salad, to serve

1. Preheat the oven to 400u0b0F. Lightly grease a 13 x 9 inch baking dish
2. Arrange the sweet potato slices in single layer on a baking pan. Season to taste. Bake for 10-15 mins until tender.
3. Heat the oil in a large skillet on high heat. Saute the onion and garlic 2-3 mins until tender. Add the mushrooms and rosemary, cook 5 mins. Stir in sauce. Reduce heat to low and simmer 3-5 mins.
4. Line the prepared dish with 4 of the lasagna noodles. Spoon 1/3 tomato mixture over. Top with 4 lasagna noodles, 1/2 the spinach and 1/2 the cheese. Spoon 1/2 the remaining tomato mixture over.
5. Continue with a third layer of lasagna noodles, then the sweet potatoes, remaining tomato mixture and lasagna noodles. Top with remaining spinach and cheese. Cover with foil.
6. Bake for 25-30 mins until tender and golden. Serve with salad.

sweet potatoes, olive oil, onion, garlic, mushrooms, fresh rosemary, tomato pasta sauce, lasagna noodles, baby spinach, mozzarella cheese, salad

Taken from recipes-plus.com/api/v2.0/recipes/27705 (may not work)