This is a delicious crowd pleasing lasagne with a twist that will fill you up and provide a great boost of vitamins minerals and fibre .

Serves 4

6 medium sweet potatoes, peeled and sliced

2 large onions peeled and sliced

1tbsp oil

Salt and mixed herbs

4 cubes of frozen spinach, defrosted

2 tubs of mascarpone

zest of a lemon

lasagne sheets

4tbsp grated Parmesan, divided

Heat the oven to 180C

Layer the sweet potato onto a baking tray , season with salt and mixed herbs and roast until soft about 20 mins

Separately toss the onion in a tsp of oil and roast for about 10 mins

Squeeze the water out of the spinach and add to a bowl, scrape the mascarpone into the bowl, add the grated lemon zest and 2 tbsp of the parmesan and mix thoroughly to combine

Using an oven proof casserole layer the sweet potato, onion, lasagne sheets, top with the mascarpone mix and continue layering. The last layer should be the mascarpone. Sprinkle the rest of the parmesan over and bake in the oven for 30mins approx until golden, bubbling and the lasagne is tender.

Serve while warm. This is reheat perfectly in the microwave.