Name: Easy lasagna with sweet potato
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 1 1⁄2 Tbsp Almond milk; to taste Celtic sea salt; to taste Black pepper; 2 cloves Garlic; 50 g Spinach; 1 1⁄2 piece Sweet potato; 1⁄2 tsp Chili powder; 1 Tbsp Olive oil (mild); 1⁄2 piece Eggplant; 1 Tbsp Parmesan cheese; 50 g Mozzarella

Cow's milk

Nuts

Nightshade

Lactose

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Blender

Grill

Oven

Lunch

Dinner

Vegetarian

Mediterranean

Sirtfood

Easy lasagna with sweet potato

 Preheat the oven to 225 degrees Celsius. 

 Peel the sweet potato and cut into equal cubes. Place the cubes in an oven dish and mix with a dash of olive oil, salt and pepper. Place in the microwave on the highest setting for about 7 minutes. The sweet potato is ready if you can easily prick it with a fork. 

 Then cut the aubergine into equal slices of about 1 cm thick. Take the grill pan and heat a dash of olive oil in it. Grill the eggplant until they have nice brown grill stripes. 

 Now you put the sweet potato together with the garlic, vegetable milk, chili powder, pepper and salt in the blender or food processor. You can also use a hand blender. Mix until smooth puree. 

 Grate the mozzarella and possibly parmesan with a coarse grater. 

 Grease an oven dish with coconut or olive oil. Then layer, start with the eggplant, divide the sweet potato over it, then add the spinach and sprinkle with the cheese. 

 Place the dish in the oven for about 10 minutes, until the cheese has melted well. 

Easy lasagna with sweet potato

Easy lasagna with sweet potato

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