Mushroom And Sweet Potato Lasagna - cooking recipe

Ingredients

14 oz sweet potatoes, peeled and thinly sliced
2 tbsp olive oil
1 None onion, finely chopped
2 cloves garlic, crushed
9 oz mushrooms, sliced
2 tsp chopped fresh rosemary
1 jar (24 oz) tomato pasta sauce
1 pkg (9 oz) oven ready lasagna noodles
7 oz baby spinach, chopped
1 cup grated mozzarella cheese
None None Salad, to serve

Preparation

Preheat the oven to 400\u00b0F. Lightly grease a 13 x 9 inch baking dish
Arrange the sweet potato slices in single layer on a baking pan. Season to taste. Bake for 10-15 mins until tender.
Heat the oil in a large skillet on high heat. Saute the onion and garlic 2-3 mins until tender. Add the mushrooms and rosemary, cook 5 mins. Stir in sauce. Reduce heat to low and simmer 3-5 mins.
Line the prepared dish with 4 of the lasagna noodles. Spoon 1/3 tomato mixture over. Top with 4 lasagna noodles, 1/2 the spinach and 1/2 the cheese. Spoon 1/2 the remaining tomato mixture over.
Continue with a third layer of lasagna noodles, then the sweet potatoes, remaining tomato mixture and lasagna noodles. Top with remaining spinach and cheese. Cover with foil.
Bake for 25-30 mins until tender and golden. Serve with salad.