How Sweet It Is Sweet Potato Lasagne

• 4 sweet potatoes
• 1 eggplants
• 10 ounces frozen chopped spinach with excess water squeezed out
• 12 baby portabella mushrooms sliced
• 1/2 cup heavy cream or Half & Half
• 12 ounces jack Montery, & Cheddar Cheese Mix
• 2 jalapenos finely chopped
• 3 cups marinara sauce home made or a jar of 24 oz store bought
• 3 tablespoons curry powder
• 2 tablespoons dried basil leaves
• 2 cups olive oil
• 1 tablespoon canola or Vegetable Cooking Oil
• salt
• pepper

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.

sweet potatoes, eggplants, water, baby portabella mushrooms, heavy cream, jack montery, marinara sauce home, curry powder, basil, olive oil, oil, salt, pepper

Taken from www.yummly.com/recipe/How-Sweet-It-Is-Sweet-Potato-Lasagne-1661506 (may not work)