Sweet Potato-Spinach Lasagna
Yield: 8 servings
Prep Time: 35 minutes
Level: Medium
Ingredients:
- 2 tablespoons Tnuva butter, melted
- 3-4 medium sweet potatoes, sliced thinly
- 3 slices Tnuva Edam Cheese, cut into small pieces
- 2 8-ounce packages frozen spinach, thawed
- 1/2 teaspoon salt
- Dash nutmeg
Bechamel sauce:
- 2 ounces Tnuva butter
- 3 tablespoons flour
- 1 3/4 cups milk
- 1/4 teaspoon freshly ground pepper
- Dash nutmeg
- 3.5 ounces Tnuva Crumbled Sheep Feta
- 5 slices Tnuva Edam Cheese, cut into small pieces
- 1 egg, beaten
Instructions
- Preheat the oven to 350°F. Grease a 9″x13″ pan with the melted butter.
- Prepare the Bechamel sauce: melt the butter in a medium-sized saucepan, then add the flour and stir with a wooden spoon for about 2 minutes. Add the milk and whisk for 3-4 minutes, until thickened. Season with pepper and nutmeg and remove from heat. Add the cheeses and mix well until smooth. Add the egg and mix well. Let cool.
- Thaw the spinach and drain. Season with salt and nutmeg.
- Arrange the sweet potato slices on the bottom of the pan. Spread 1/3 of the Bechamel sauce on top and then 1/3 of the spinach. Repeat the process two more times, ending with the Bechamel sauce. Sprinkle the Edam cheese on top.
- Cover with silver foil and bake for 50-60 minutes, until the sweet potato is soft (test with a fork). Remove the silver foil and continue baking until the top is nicely browned. Serve hot.
