This is a regular of mine! If I've had you to dinner you have probably had this before...
While the title says lasagne, it's more a 'stack' as there isn't any pasta in this. You can make it with pasta instead of the aubergine if you wish.
During yoga weekends I like to serve a lentil soup first or serve a side salad with legumes in it for a bit of protein.
Sweet potato and aubergine lasagne
3 sweet potatoes, chopped
1 large eggplant, sliced
2 leeks, diced
2 cups of spinach, chopped
Goats cheese
Parmesan
Rosemary
Oregano
Sea salt
Cracked pepper
Olive oil
1 tablespoon of ghee or butter
Arugula, basil and flat leaf parsley to serve
Tomato sauce
2 tins of whole tomatoes
1 tablespoon of balsamic vinegar
2 tablespoons of olive oil
Sea salt and cracked pepper
Coat the sweet potato with olive oil and sprinkle with some chopped fresh rosemary. Add some sea salt and cracked pepper. Roast in the oven at 180C for about 30 minutes or until just soft.
While the sweet potato is cooking you can prepare the other ingredients.
Eggplant:
Lay the sliced eggplant pieces on a chopping board and sprinkle with sea salt. Let them rest for about 15 minutes. Then give them a little rinse under the tap.
To make the sauce:
Drain the tomatoes and place in a saucepan with the balsamic vinegar, olive oil and salt and pepper.
Allow to simmer for around 10-15 minutes or until it has thickened slightly.
Prepare the leek and spinach
In a pan, melt the ghee or butter. Add the chopped leeks and cook, stirring occasionally until softened. Add the spinach and stir just until it has wilted slightly.
Once the sweet potato is cooked, mash lightly in the same baking pan. It's nice to leave some chunky bits for some texture so don't mash too much.
Cover the sweet potato with the leek and spinach.
Then place the eggplant over the spinach mixuture.
The next layer is the tomato sauce. Spoon over the eggplant.
Finally dollop on the goats cheese, add some shaved parmesan, chopped rosemary and oregano.
Cook in a 180C oven for about 40minutes.
Serve with arugula, chopped basil and flat leaf parsley. Drizzle with a good olive oil and salt and pepper to taste.
