Sweet potato, mushrooms & kale lassagna

Hey pixels, it’s Friday!!! Weekend is coming… and we must celebrate it!! πŸ˜‰

I don’t know how you celebrate weekend at your homes, my dear pixels, but here, at our pixelated house, we can’t celebrate anything without food. Home made food. Like this noodless lassagna…. Plenty of veggies, cheese and flavour to turn a regular Friday on the best day of this week…


It’s a wonderful food to eat while it’s cold outside and you’re warm at home, with your friends, family, or maybe your cat. Also, if you serve this for Christmas everyone will love it, sure.

Why not give it a try??

Ingredients (serves 2-3):

  • 2 small sweet potatos (or 1 bigger)
  • 1 kale (if you don’t have kale at home you can use spinach)
  • 1 1/2 cups fresh mushrooms (you can use wild mushrooms if you have at home)
  • 1 onion (sliced)
  • white sauce
  • grated mozzarella
  • 2 garlic cloves (sliced)
  • oregano, black pepper


Preheat oven at 180ΒΊC

Peel and slice the sweet potatos. Cover with water in a bowl and set aside.

Cook the onion in olive oil for 5′. When it’s translucid, add the garlic and cook one more minute.

Add the mushrooms. Cook them until all the liquid is absorbed.

Add the kale, oregano and black pepper. Stirr and wait 5′ more until it’s done. Set aside.

Make the sauce (follow the instructions on the link above).

Drain the sweet potato slices.

To assemble the dish, cover your baking pan in this order: a layer of sweet potato slices, a layer of white sauce and grated mozzarella, a layer of cooked vegetables and another layer of sauce and cheese. Repeat again in the same order. On top, add more cheese if you want.

Bake for 55-60′ (wait a couple of minutes before eating)

And you, my pixels? What’s your favourite lassagna recipe? Tell me on the comments below.



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