Sweet Potato Lasagna

Attractive vegetarian dish. One of my kids ate the leftovers for breakfast.

• Ready In: 1 hr 20 mins
• Serves: 4

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.