Potato Spinach Lasagna
A unique and flavorful meat-free lasagna layered with sliced potatoes instead of noodles.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1
433
Calories
20g
Protein
59g
Carbs
14g
Fat
6g
Fiber
8g
Sugar
306mg
Sodium
Saturated Fat 6 g · Cholesterol 82 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
red potatoes
7 small
onion, chopped
1/2 cup
garlic, minced
2 cloves
olive oil
1 tablespoon
fresh, baby spinach
3 ounces · about 3 1/2 cups
non-fat ricotta cheese
3/4 cup · or cottage cheese
part-skim mozzarella cheese, shredded
3/4 cup
Parmesan cheese, grated
2 tablespoons
egg, beaten
1
no salt added pasta sauce
1 1/2 cups · about 1/2 of 24-oz jar
Instructions
- 1
Preheat oven to 375 °F.
- 2
Bring water to a boil in large sauce pan.
- 3
Thinly slice potatoes, add to boiling water and cook 5 minutes, drain and rinse with cool water; drain again.
- 4
Heat olive oil in medium skillet, add onions and garlic; sauté about 2 to 3 minutes until just starting to brown.
- 5
Add spinach, sauté 1 more minute.
- 6
Remove from heat and drain off liquid.
- 7
In a medium bowl, mix cheese with egg until well blended.
- 8
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.
- 9
Repeat layers until all ingredients are used.
- 10
Cover with foil.
- 11
Bake about 35 to 40 minutes.
- 12
Remove foil and bake an additional 10 minutes until cheese is melted.
Source: USDA MyPlate Kitchen · Produce for Better Health Foundation
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