Sweet Potato Lasagne | Shilpa Shetty Kundra | Healthy Recipes | The Art Of Loving Food

Ingredients

1 tsp. vegetable oil or olive oil

1 medium sweet potato, thinly sliced

¼ tsp turmeric powder

Salt to taste

Black pepper to taste

1 ½ tbsp. garlic, crushed

1 cup spinach, chopped

½ tsp nutmeg powder

3 - 4 sprigs of thyme

2 sprigs of rosemary

1 ½ cup single cream

¼ tsp. paprika

Sea salt to taste

Olive oil for greasing

the baking tray Parmesan or cheddar cheese as per taste

Paprika for garnish

Directions:

Thinly slice the sweet potatoes in a large bowl and keep aside.

Put a pan over medium heat, add oil. While the oil is heating, add salt, paprika, black pepper to marinade the potatoes and mix well.

Add garlic in the pan and sauté until golden brown.

Add spinach and sauté for a min.

Then add nugmet powder, thyme, rosemary and mix.

Now switch off the gas.

Add cream and switch on the gas on low flame.

Add paprika, sea salt and mix well. Now switch off the gas.

Then, take a baking tray, grease the tray with olive oil and start layering the sweet potatoes, spinach and cream mixture.

Layer it with sweet potato first, then pour the spinach and cream mixture over it.

Again, layer it with sweet potatoes, then spinach and cream mixture.

Lastly, top it with some black pepper, parmesan or cheddar cheese and sprinkle some paprika.

Now, pre-heat the oven at 180 degree and put the baking tray to the pre-heated oven at 180 degrees for15 minutes.

After 15 minutes, with the help of a knife, slice the lasagne and serve hot.