Each week we make up dishes at home which are easy for the family to grab and heat if I'm not home in time for the hunger frenzy!
This week we made pumpkin soup and then used the pumpkin instead of béchamel sauce. You can use traditional béchamel sauce if you like or a healthier option is greek yoghurt. For the purpose of this recipe, I'll assume you don't have pumpkin soup on hand and that you're happy to use greek yoghurt.
I've made a dairy free option as well. Email me if you'd like the story on that!
1 large sweet potato - diced, steamed and drained
1 medium eggplant - thinly sliced
1 zucchini - thinly sliced
4 cup mushrooms - thinly sliced
1 onion - finely chopped
2 garlic cloves - crushed / finely chopped
1 can chopped italian tomatoes
2 tablespoons of tomato paste
1 tsp of ground cumin
1 small handful of oregano
2 cups of chopped spinach
1 handful of fresh basil
500ml greek yoghurt
1 cup of crumbled feta cheese
2 tbsp of olive oil
Pepper & salt
Cook the tomato sauce. In a saucepan add 1 tbs of olive oil and the chopped onion and garlic, sauté until softened. Add the can of tomatoes, pepper, salt, cumin and oregano. Stir and simmer for 10 mins. Add the tomato paste, stir through and take off the heat.
Preheat oven to 180 degrees.
Lightly grease a large baking tray. The first layer is mashed sweet potato. Press the potato into the corners and make it relatively even. Light layer of passata. Eggplant is next, heavy layer of passata and then dollop the greek yoghurt over. Zucchini, mushroom, passata, greek yoghurt. Spinach, basil, passata, greek yoghurt. Finally top with crumbled feta. Sprinkle hot paprika over the top.
Bake covered with foil for 40 minutes. Then remove the foil and bake for 10 more minutes or until golden.