SWEET POTATO + CANNELLINI BEAN PARMIGIANA

Serves 6–8

You can make this parmigiana a day or two in advance and keep it covered in the fridge until you’re ready to bake.

• a couple tbsp olive oil• 1 onion, diced• 3 garlic cloves, crushed• 680g / 1lb 8oz jar tomato passata• salt and pepper• 1kg / 35.27oz sweet potato, peeled• 2 x 400g / 0.9lb cans of cannellini beans, washed and drained• 500g / 1lb 1.6oz mozzarella cheese, sliced• 100g / 3.5oz baby spinach, washed and dried• 1 batch of pangrattato or 1 1/2 cups breadcrumbs mixed with herbs, olive oil, salt and pepper