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Sweet Potato Lasagna Recipe

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This recipe for Sweet Potato Lasagna is from The Beck Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can condensed cream of celery soup
1/2 cup reduced fat sour cream (fat free works)
1/4 cup shredded onion
2 boxes (10 oz each) frozen chopped spinach, thaw and squeeze dry
1/4 teaspoon ground nutmeg
2 1/2 pounds sweet potatoes, peeled and thinly sliced
6 ounces Monterrey Jack cheese, shredded
Directions:
Directions:
Heat oven to 350º. Spray shallow 2 quart baking dish with nonstick spray.

1) Mix soup, sour cream and onion in a large bowl. In a medium bowl mix spinach, nutmeg and ¾ cup soup mixture. Add potatoes to large bowl and toss to coat.

2) Layer ½ of potatoes in baking dish. Sprinkle ½ cup of cheese, top with spinach mixture and ½ cup of cheese, then remaining potatoes. Cover dish tightly with foil.

3) Bake 1 hour and 20 minutes or until potatoes are fork tender. Uncover sprinkle with remaining cheese. Bake 5 minutes to melt cheese.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
From Woman's Day or Family Circle magazine.

 

 

 

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