Potato Spinach Lasagna
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Ingredients
- 7 small red potatoes
- 1/2 cup onion (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 3 ounces fresh, baby spinach (about 3 1/2 cups)
- 3/4 cup non-fat ricotta cheese (or cottage cheese)
- 3/4 cup Part-skim mozzarella cheese (shredded)
- 2 tablespoons Parmesan cheese (grated)
- 1 egg (beaten)
- 1 1/2 cups reduced sodium pasta sauce (about 1/2 of 24-oz jar)
Instructions
- Preheat oven to 375 °F.
- Bring water to a boil in large sauce pan.
- Thinly slice potatoes, add to boiling water and cook 5 minutes, drain and rinse with cool water; drain again.
- Heat olive oil in medium skillet, add onions and garlic; sauté about 2 to 3 minutes until just starting to brown.
- Add spinach, sauté 1 more minute.
- Remove from heat and drain off liquid.
- In a medium bowl, mix cheese with egg until well blended.
- Add layers to 8 inch square baking dish as follows, using about 1/4 of each: pasta sauce, potato slices, sautéed spinach mixture and cheese mixture.
- Repeat layers until all ingredients are used.
- Cover with foil.
- Bake about 35 to 40 minutes.
- Remove foil and bake an additional 10 minutes until cheese is melted.
Nutrition
| Calories | 440 |
|---|---|
| Protein | 19 g |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Cholesterol | 70 mg |
| Sodium | 360 mg |
| Carbohydrates | 63 g |
| Dietary Fiber | 8 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Produce for Better Health Foundation