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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Attractive vegetarian dish. One of my kids ate the leftovers for breakfast. Ingredients:
2 large sweet potatoes |
2 (10 ounce) packages frozen spinach, thawed & squeezed fairly dry |
1 (10 ounce) can cream of celery soup |
1 medium onion |
1/3 cup sour cream |
1/4 teaspoon ground cloves |
3 cups grated cheese, whatever kind you like (i mix cheddar & monterey jack) |
Directions:
1. Peel and finely slice potatoes; put in bowl.
2. In second bowl put soup, finely chopped onion, sour cream, cloves; mix.
3. Add 1/3 of soup mixture to potatoes and then add spinach to the remaining mix; stir.
4. Lightly grease lasagna pan and add half of the potatoes, 1/3 of the cheese, all of the spinach, 1/3 more of the cheese and the rest of the potatoes.
5. Cover with aluminum foil and bake at 350°F for an hour or until potatoes are soft. Uncover, add remaining cheese and return to oven until cheese is melted and bubbly.
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