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A unique and flavorful meat-free lasagna layered with sliced potatoes instead of noodles.

Raciónes: 4 Servings
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Ingredientes

Cost per serving $0.76 view details
  • 7 small red Colorado potatoes
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 T olive oil
  • 3 oz fresh baby spinach (about 3 1/2 cups)
  • 3/4 cup non-fat ricotta or cottage cheese
  • 3/4 cup shredded part-skim mozzarella cheese
  • 2 T grated Parmesan cheese
  • 1 egg, beaten 1 1/2 cups no-salt-added or sodium-reduced pasta sauce (about 1/2 of a 24-oz. jar)

Direcciones

  1. 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; saute about 2-3 minutes until just starting to brown. Add spinach, saute 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" square baking dish as follows, using about 1/4 of each: pasta sauce, potato slices, sauteed spinach mixture and cheese mixture. Repeat layers until all ingredients are used. Cover with foil. Bake about 35-40 minutes. Remove foil and bak additional 10 minutes until cheese is melted.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 94g
Recipe makes 4 servings
Calories 124  
Calories from Fat 76 61%
Total Fat 8.64g 11%
Saturated Fat 4.55g 18%
Trans Fat 0.0g  
Cholesterol 71mg 24%
Sodium 83mg 3%
Potassium 182mg 5%
Total Carbs 4.21g 1%
Dietary Fiber 0.7g 2%
Sugars 1.06g 1%
Protein 7.74g 12%
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Comentarios

  • ShaleeDP
    18 de Abril de 2016
    I like this recipe. i will give it a try soon!

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