Sweet Potato Lasagna

By á-24311

Ingredients

• 1 can condensed cream of celery soup
• 1/2 cup reduced-fat sour cream
• 1/4 cup shredded onion
• 2 boxes (10 oz each) frozen chopped spinach, thawed and squeezed dry
• 1/4 teaspoon ground nutmeg
• 2 1/2 lb sweet potatoes, peeled and thinly sliced
• 6 oz Monterey Jack cheese, shredded (1 1/2 cups)

Details

Adapted from keyingredient.com

Preparation

Step 1

1. Heat oven to 350 degrees F. Coat a shallow 2-qt baking dish with nonstick spray.

2. Mix soup, sour cream and onion in a large bowl. In a medium bowl, mix spinach, nutmeg and 3/4 cup soup mixture. Add potatoes to large bowl and toss to coat.

3. Layer 1/2 the potatoes over bottom of prepared baking dish. Sprinkle with 1/3 the cheese, and top with the spinach mixture, 1/2 the remaining cheese and all the remaining potatoes. Cover dish tightly with foil.

4. Bake 1 hour 20 minutes or until potatoes are tender when pierced through the foil. Uncover and sprinkle with remaining cheese. Bake 5 minutes to melt cheese.