Ekadasi Lasagna

If you're fasting from grains this ekadasi, why not try this satisfying potato lasagna dish, substituting the pasta for a thin layer of potato and the béchamel sauce with sour cream. 

Tomato Sauce:

1 table spoon olive oil

1 teaspoon cumin

1/2 teaspoon black pepper 

1/4 teaspoon cayenne pepper

1 teaspoon Dry Oregano

1 teaspoon basil

1 carton (500g) Tomato Passata 

142g tin tomato puree

1.5 teaspoon salt to taste

Other Ingredients:

5 medium sized potatoes, peeled thinly sliced and parboiled. 

2 handfulls of spinache

2 medium peppers

1 sweet potato, peeled thinly sliced and parboiled. 

300ml Soured cream

2 Handfuls of grated cheese

1/2 teaspoon Paprika

Directions:

Boil the potato and sweet potato slices in lightly salted water for about 5 minutes till cooked but firm. Careful not to over-cook.

Heat oil in a saucepan over medium heat and when hot, add cumin, herbs, cayenne pepper and black pepper. Sauté quickly and add tomato puree. Stir in passata and add salt. Cover sauce pan and leave to simmer while preparing vegetables. Chop peppers into slices and roughly chop the spinach. 

Assembly the lasagna as follows:

1/2 portion tomato sauce

1/2 portion potato

Peppers

1/3 sour cream

Sweet potato

Spinach

1/2 portion cheese

1/2 portion tomato sauce

1/2 portion potato

2/3 portion sour cream

1/2 cheese

Sprinkle of paprika

Place in the top portion of preheated oven.

Bake for 30 minutes or until the top is golden brown.

Note: This isn't a perfect dupe for lasagna as there is no pasta to absorb the excess water from the sauce and veggies so try not to make the tomato sauce too runny. With neat layering you may be able to serve in neat little square portions with a bed of sauce however don't worry if it doesn't hold its shape, it will still taste delicious!