Sweetpotato Spinach "Lasagna"
Servings: 4
Calories: 467kcal
Ingredients
- 5 cups NC sweetpotatoes (approx. 3-4)
- 1 1/4 lb leaf spinach
- 3 tbsp olive oil
- 1 onion, in cubes
- 1 garlic clove
- 4 tbsp butter
- 1/4 cup wheat cake flour
- 2 cups cold whole milk
- 1/2 cup grated cheese
- 2 tbsp breadcrumbs
- salt, pepper, pinch of nutmeg
Instructions
- Peel sweetpotatoes, cut them into 1 cm thick slices and cook in boiling salted water for about 8 minutes until soft. Clean and wash the spinach and cook briefly in boiling salted water until collapsed. Drain, rinse cold and squeeze out with the hands.
- Preheat oven to 320°C convection oven (350°C top and bottom heat). Grease a fireproof pan. Briefly sauté onion cubes and garlic in hot olive oil. Mix in the spinach and season to taste with salt, pepper and nutmeg.
- Melt butter, stir in the flour and add the cold milk. Bring to the boil and season.
- Alternately layer sweetpotato slices, spinach and some sauce in the mould. Finish with a layer of sweetpotatoes and sauce. Sprinkle everything with cheese and breadcrumbs and bake in the oven for 35-40 minutes.
Notes
Tip: Instead of spinach you can also use chard - or the classic Bolognese.
Nutrition Facts
Sweetpotato Spinach "Lasagna"
Amount per Serving
Calories
467
% Daily Value*
Fat
21
g
32
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
28
mg
9
%
Sodium
396
mg
17
%
Potassium
1603
mg
46
%
Carbohydrates
58
g
19
%
Fiber
9
g
38
%
Sugar
16
g
18
%
Protein
16
g
32
%
Vitamin A
37236
IU
745
%
Vitamin C
46
mg
56
%
Calcium
461
mg
46
%
Iron
6
mg
33
%
Net Carbohydrates
49
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 467kcal | Carbohydrates: 58g | Protein: 16g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 28mg | Sodium: 396mg | Potassium: 1603mg | Fiber: 9g | Sugar: 16g | Vitamin A: 37236IU | Vitamin C: 46mg | Calcium: 461mg | Iron: 6mg | Net Carbohydrates: 49g