DIAL-IN DINNER #2:
SWEET POTATO LASAGNE BY FLORENCE

Date: 8th December, 2020
Main ingredients: Sweet potato, Mushroom, Lemon & Cashew nuts

To buy:

- Sweet potatoes

- Herbs (Whatever green herbs)
- Ginger (optional, if you have in the fridge)
- Milk (optional, if you have in the fridge)
- Butter or olive oil
- Mushrooms (Button mushrooms or whatever you like)
- Garlic
- Onions
- Aubergine (Slices)
- Canned tomatoes
- No-boil Lasagne sheets
- Lemon (Zest + 2 slices)
- Cashew
- Shredded Mozzarella Cheese (optional, I am using nutritional yeast as substitute)

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Peel and chop sweet potatoes into small pieces.

Boil sweet potatoes in salted water for about 10 minutes until tender.

When sweet potatoes are tender, drain and let dry for a little bit.

Then toss them back into the pot and season with butter/olive oil and herbs.

Add lemon zest.

If you have ginger put that in as well.

Season with salt and pepper according to taste.

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In a new pan, sauté garlic and onions.

When the onions start to juice, put mushrooms in and add green herbs.

Add aubergine.

Season with salt.

Pour in canned tomatoes and add salt and sugar.

If you have bay leaves at home you might want to add one.

Bring it to a boil and simmer until it looks good, and as well season according to your taste.

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Preheat oven to 220 degree Celsius.

Now in a glass or baking container, spread a little bit of oil to prevent sticking.

Layer the lasagne in the steps below and loop, the top layer should be either (1) or (3):

(1) Mushroom & aubergine Tomato sauce (mix bottom layer with a bit of olive oil)

(2) Lasagne sheets
(3) Sweet potato mash
(4) Cheese

(5) Lasagne sheets

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When you kind of got rid of all the ingredients,

place 2 very very thin slices of lemon on top of the lasagne to garnish.

Sprinkle crushed cashew and more cheese.

Then bake lasagne for around 20 minutes.

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Then it’s done!!